Strawberry Poppy Seed Salad with Asparagus and Rhubarb

For the salad:

• 6 spears asparagus ends trimmed
• 1 medium-sized stalk rhubarb
• 1 tablespoon olive oil
• 1 sprig rosemary
• salt
• freshly ground black pepper
• a handful salad greens I used a mix
• 12 medium-sized strawberries quartered
• 8 dried black olives pitted
• 80 grams or 2.8 oz gorgonzola cheese diced, or any other blue cheese
• 4 tablespoons sliced almonds toasted
• 4-6 Edible Flowers wild garlic and/or pansies

For the dressing:

• 3 tablespoons Greek yoghurt
• 1/2 teaspoon poppy seeds
• 2 teaspoons honey
• 2 teaspoons apple cider vinegar
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• a drizzle of balsamic cream reduction