1 lb asparagus
2 large apples
2 stalks rhubarb
1/2 sweet onion
1/2 C chopped raw hazelnuts (or substitute chopped raw almonds)
1 T lemon juice
3 T vegetable oil
1/2 t sesame oil
Salt and pepper
Peel and quarter the apples, remove the cores, and slice thinly. Slice the onion into the thinnest rings possible. Toss the apples and onions with the lemon juice in a large bowl.
Toast the nuts in a dry skillet over medium-high heat until golden.
Break the woody stems off the asparagus and cut into 2-inch pieces. Peel the rhubarb and dice finely. Heat the oils over medium-high heat in a large skillet and saute the asparagus with the rhubarb for about 5 minutes, until the asparagus is done and the rhubarb has cooked down into the consistency of a sauce.
Toss the hot contents of the skillet with the apples and onions. Season with salt and pepper and top with nuts.