Beluga Lentil Salad with Green Asparagus and Egg Yolks Cooked in Oil

dressing

1. Put all ingredients in a tall container and puree very well with a hand blender. It should have a majo-like consistency. Season to taste with salt and pepper, always season a little, as the salad ingredients should be seasoned with it.

egg yolks cooked in oil

1. I had two egg yolks today and I just don’t like throwing food away. At Lafer I once saw how he cooked egg yolks in oil and then I just tried it out today. Should you ever do it, the consistency is simply unique.
2. Take a small mold for each egg yolk and pour in a little neutral vegetable oil, then gently slide one egg yolk into each. Now fill in enough oil that the yolk is completely covered with oil. Now place in the oven on the middle rack and set the oven to 80 degrees. After 35 minutes the yolk is perfect.

Salad and finish

1. Put on the lentils with twice as much water, bring to the boil and then let them simmer for 15 minutes over a low flame. Then pour over a sieve and rinse under cold running water.
2. Sort out the rocket, cut off the long stalks and cut into bite-sized pieces and then place in a salad bowl. Put the quenched lentils on top. Halve the tomatoes and add them as well. Peel and slice the cucumber and add it.
3. Cut the spring onions into fine rolls and add to the salad. Dice the goat cheese and add it too.
4. Cut off the lower third of the asparagus and cut the asparagus diagonally into pieces, putting the asparagus heads aside – first of all. Heat some butter in a pan (medium temperature) and gently fry the asparagus pieces for 3 – 4 minutes., Add the heads in the last minute.
5. Lift the asparagus out of the pan with a slotted spoon and add to the salad. Now pour the dressing over it and mix the salad well and serve on plates or in bowls. Now take the egg yolks out of the oven and lift them out of the oil with a spoon and put them on top of the salad.