Baking Hermann

ASPARAGUS LENTIL SALAD

Asparagus is often described as an aphrodisiac - and we’re sure you’ll fall in love with this quick recipe. Combining some of the finest ingredients - including lentils, extra virgin olive oil, and a spot of dijon mustard - Baking Hermann has created a dish that’s perfect for a quick lunchtime meal.Light, green - and most importantly - healthy, this recipe will keep you satiated for longer and provide you with the nutrients and vitamins you’ll need to keep sprightly during a busy week.

Enjoy!

Let's get cooking!

In your box

Organic French Green Lentils

Organic Flaked Almonds

Organic Garlic Granules

Organic Extra Virgin Oil

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Just Add

Asparagus

Fresh Tarragon

Sherry/Red Wine Vinegar

Dijon Mustard

Wholmeal Sourdough

utensils

Mixing Bowl

Mixing Spoon

Tool 3

Tool 4

Tool 5

Method

1. Add the lentils into a pot with water 3x the volume of the lentils and boil for 30 min. Once cooked drain and put to the side.

2. In a large frying pan, quickly toast the almond flakes until golden. Tip them into a bowl and set aside for later. Wipe the pan clean with a kitchen towel and use it again for the asparagus.

3. Trim off the woody ends of the asparagus and, for the thicker woodier spears, peel the lower third. Cut the spears diagonally into 3 cm pieces and fry over medium heat with a bit of oil and 1/2 tsp salt for around 6-8 minutes.

4. In the meantime, pick the tarragon leaves and roughly chop them. Add the garlic granules it into a glass, then add the extra virgin olive oil, vinegar, mustard and 1/3 tsp salt. Mix well to combine (or use a jar and shake it). Pop the sourdough slices into the toaster.

5. Pour the lentils into a large mixing bowl followed by the asparagus, the dressing and most of the chopped tarragon and flaked almonds. Toss well to coat evenly and serve in two plates with the remaining tarragon, almonds and the toasted sourdough slices.