Asparagus and Pea Shoot Salad
Serving Size
1 cup
Servings
4
Prep Time
10 min
Cook Time
30 min
Ingredients
1 cup
French lentils, dry and rinsed
2 cups
asparagus
1 tablespoon
olive oil
2
garlic, sliced
1 cup
pea shoots
4
springs onion or green onions, thinly sliced
1
shallot, small and minced
1/2 tablespoon
Dijon mustard
1/2 teaspoon
balsamic vinegar
pinch
black pepper, freshly ground
Directions
- Bring 2 quarts of water to a boil. Add lentils and reduce heat to a simmer. Cooked until lentils are cooked through but still retain a bit of bite, about 30 minutes. Drain and set aside.
- Trim the asparagus and cut into ½ inch pieces. Add ½ teaspoon of the olive oil to a frying pan over medium heat. Add the garlic and sauté until softened, about 1 minute. Add the asparagus pieces and sauté until tender, about 3 minutes. Remove from heat.
- Combine the lentils, asparagus, pea shoots, and green onions in a large salad bowl. In a separate, smaller bowl, whisk together the remaining olive oil, shallot, mustard, vinegar, and freshly ground black pepper. Toss the dressing with the lentil salad and serve.
- Handy Hint: If your asparagus stalks are thick, instead of trimming off most of the bottom, use a vegetable peeler to peel the ends of the spears away to remove any fibrous outer layers and trim only the roughest ends. The inner stalk is quite delicious.
Nutrition Information
| Sodium | 131 mg |
| Saturated fat | 0.5 g |
| Protein | 5.9 g |
| Polyunsaturated fat | 0.4 g |
| Monounsaturated fat | 2.5 g |
| Fiber | 5.2 g |
| Fat | 3.7 g |
| Cholesterol | 0 mg |
| Carbs | 14.3 g |
| Calories | 112.6 |
Nina Lincoff