Spring Has Sprung

By Gina Caputo

Spring Has Sprung

This simple dish takes advantage of the abundant asparagus in Spring and pairs it with protein-rich lentils as well as perfectly cooked eggs. The arugula gives it a slightly bitter base and is dressed in a lemony dressing. When it's all combined it has all the flavors as well as the satisfaction that comes from clean eating!


  • 1 cup of French or Puy lentils
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 egg per person
  • 1 bunch of asparagus, woody part of stalk removed
  • 1 clamshell arugula (5 oz)
  • Lemon vinaigrette (either make mine or buy your favorite)
  • Sea salt
  • Fresh cracked pepper


  1. Prepare the lentils according to package directions and add bay leaf, thyme and a pinch of sea salt to the water.
  2. Hard boil your eggs using your proven technique or mine which is to bring water to a boil, drop in the eggs carefully and cook for 9 minutes so they look like these in the picture. Less if you want a runnier yolk, more if you like it harder! Once the timer goes off, drain the eggs and immediately put them in cold water with a handful of ice. Peel once they’ve cooled down and slice in half or quarters.
  3. Trim and wash the asparagus and then steam it using a steamer basket inside a big pot for 5 minutes. If you like it softer, add a minute but be careful because overcooked asparagus is absolutely awful.
  4. Prepare your lemon vinaigrette or pull yours off the shelf.
  5. When the lentils, asparagus and eggs are all done and slightly cooled, put the arugula in a large salad bowl and toss with the amount of dressing you like. Remember you can add but can’t subtract dressing so go slow.
  6. Add drained lentils and asparagus and toss again. Add a bit more dressing if you’d like.
  7. Place egg halves or quarters on top and finish with a pinch of sea salt and fresh cracked pepper.

You’ve got all the flavors!

Sweet – Salty – Sour – Spicy - Astringent - Bitter