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
- Prepare the lentils according to package directions and add bay leaf, thyme and a pinch of sea salt to the water.
- 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.
- 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.
- Prepare your lemon vinaigrette or pull yours off the shelf.
- 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.
- Add drained lentils and asparagus and toss again. Add a bit more dressing if you’d like.
- 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