Here is my favorite asparagus recipe. If you're following a plant-based, gluten-free diet, try this meatless option to get your protein. High in iron, and a great accompaniment to any dish.
Grilled Asparagus with Lentils Recipe
What We'll Need:
200g Green Lentils
150g Watercress
150g mixed rocket leaves
50g flat leaf parsley
50ml extra virgin Olive oil
1 Tbs red wine vinegar
1 garlic clove
450g Asparagus
Juice of 1 lemon
Cracked pepper
Rock salt
100g Pecorino Cheese – shavings (Optional)
How To Make:
Wash the lentils thoroughly. Fill a saucepan with filtered water, add the lentils. Bring to boil, then simmer for approx. 15min or until cooked.
Meanwhile Place 75g of the watercress, parsley, olive oil, vinegar, garlic & some S&P in a food processor and blend until smooth. Pre-heat a cast iron griddled pan for approx. 5-10min.
Add the asparagus and cook on either side for approx. 5 minutes or until chargrilled.
Once the lentils are cooked, strain and place in a very large bowl. Pour the watercress mixture on top and combine well, using a very large plastic spoon.
Taste and season. Cut the chargrilled asparagus in ½ or ⅓’s. Add the asparagus, remaining watercress and rocket to lentil mixture. Add the lemon juice.
Will a large plastic spoon fold in all the ingredients.
Garnish with the Pecorino cheese (optional). Enjoy!