John Myers
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Lentil and Asparagus Salad
The perfect lentil and asparagus salad recipe with a picture and simple step-by-step instructions.
salad
- 150 g Puy lentils
- 300 g Green asparagus
- 4 Spring onions, cut into thin rings
- 6 Radishes, grated
- 100 g Colorful tomatoes
- Butter
- Oil
dressing
- 1 tbsp Honey
- 1 tbsp Dijon mustard
- 2 Garlic cloves
- 1 Lime, the juice
- 60 ml Walnut oil
- Black pepper from the mill
- Salt
salad
- Simmer the Puy lentils in enough water for 15 minutes, then pour them over a sieve, rinse under cold running water and then drain well. Then place the lentils in a salad bowl.
- Cut off the woody end of the green asparagus and then cut diagonally into pieces. Please lay the asparagus tips separately. Melt some oil with butter in a pan and fry the asparagus for a few minutes while turning, then add the asparagus tips for the last 3 minutes. Then put the asparagus in a sieve and let the fat drain well.
- Now add the spring onions, the radishes and the quartered tomatoes to the lentils and then the asparagus and turn everything well.
dressing
- Put all the ingredients for the dressing in a tall container and mix with a hand blender to make a creamy dressing.
finish
- Pour the dressing over the salad, mix well and then serve.
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