1. Add the lentils into a pot with water 3x the volume of the lentils and a generous pinch of salt. Bring to a boil and simmer for 30 min or until tender. 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 them for 6-8 minutes in batches in single layers over high heat, adding around 1/2 tsp of salt per batch, until lightly charred but still remaining a bit of bite.

4. In the meantime, pick the tarragon leaves and roughly chop them. Dice the garlic and add it into a glass, then add the extra virgin olive oil, vinegar, mustard and season to taste with 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.