Salad season is still going strong here and I got one here that’s a bit different than your normal old pile of lettuce. Not that I’m down on those sorts of salads because we all know that with the right toppings and dressing, they can be pretty bomb. This one though, is a lentil salad, not something that’s part of my usual, but I’m thinking that maybe it should be! An asparagus and lentil salad, to be precise.
It started with a whole lotta asparagus that came in my veggie box last Friday. Now, I like asparagus just fine but really…just fine. It’s not typically my go-to veggie. Then, my Blue Apron came with some lentils that I didn’t feel like making that day. I threw in some remnants from here and there and this salad came to be. Mom gobbled hers up and while Mom’s not the pickiest of eaters, she told me more than once how much she enjoyed it.
It only has the slightest hint of cheese, but if you wanted to make this for a late summer barbecue, it’s meat and otherwise dairy free, so it can stand a picnic more than a traditional mayo or sour cream based salad. And, since those lentils keep it hearty, it’s sort of the perfect transition salad as we start to see fall on the horizon.
Yup, it’s definitely coming at us soon.
Best get myself to the lake for a few more weekends of summertime.
Asparagus and Lentil Salad
Asparagus and lentil salad is a hearty and delicious way to use fresh asparagus- topped with buttered walnuts and Parmesan cheese
Ingredients
- 1/2 cup beluga lentils
- 1 TB red wine vinegar
- 1 tsp Dijon mustard
- 3 TB good olive oil
- 1 tsp minced garlic
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt
- 3/4 cup walnuts, chopped
- 1/2 TB unsalted butter, melted
- 1 tsp sea salt
- 1 bunch of asparagus (thin preferred)
- 1/4 cup fresh parsley, chopped
- 1/3 cup freshly grated Parmesan cheese
Directions
- Step 1 In a small saucepan, add the lentils and cover with about 1″ of water. Cook over medium-high heat until tender, about 20-25 minutes. Drain any excess water. Set aside.
- Step 2 While the lentils are cooking, cook the asparagus by bringing about 3″ of water to a boil in a shallow saucepan. Once the water is boiling, add the asparagus and cook for about 3 minutes until just cooked (if you have thicker asparagus it may take a little longer). Immediately plunge the asparagus into an ice bath. Drain and dry, and chop into 1″ long pieces. Set aside.
- Step 3 After the asparagus is done, make the buttered walnuts. Preheat oven to 350ºF. In a small bowl, mix together with melted butter and salt, and spread into an even layer on a foil- lined baking sheet. Bake for 10-12 minutes, until nuts are fragrant and beginning to turn golden in color (careful, they burn quickly!). Remove from oven and allow to cool .
- Step 4 Finally, make the dressing by adding the vinegar, mustard, oil, garlic, salt and pepper to a small bowl and mix it thoroughly. Set aside.
- Step 5 Assemble the salad in a large bowl by adding the cooked lentils, chopped asparagus, roasted nuts, fresh parsley and Parmesan cheese. Add the dressing and toss well to combine. Serve hot or cold.
Written before Reba.
