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Green asparagus with red lentils

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Ingredients for 2 servings:

  • 1 tbsp oil
  • 2 spring onions
  • 500 g asparagus, green
  • 1 cup lentils, red
  • 2 cups vegetable broth
  • 5 cherry tomatoes
  • 100 g grated cheese, e.g. wild garlic cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the spring onions into rings. Peel the asparagus at the bottom, remove any woody parts, and cut into approximately 3 cm long pieces. Sauté the onions and asparagus with the lentils in oil, reserving the asparagus tips. Deglaze with vegetable stock. Cook for 10 minutes, so the lentils remain firm to the bite. Quarter the tomatoes and fold them in with the asparagus tips. Cook for another 5 minutes. Sprinkle the cheese over the top and let it melt. Serve with tagliatelle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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