Asparagus with red lentils Recipe
Recipe Ingredients for Asparagus with red lentils
Amount | Ingredient |
---|---|
200 grams | Red lentils |
L 1 | Water |
4 tbsp | White wine vinegar |
some | Salt and pepper |
some | Lemon juice OR white wine vinegar |
1 kg | Green asparagus |
60 g | Oil: sunflower, soybean and walnut |
4 tbsp | White wine vinegar OR lemon juice |
20 g | Planed parmesan |
some | Leaf parsley |
Asparagus with red lentils Recipe Directions
Red lentils in water with white wine vinegar to the boil briefly and let stand for 6-8 minutes on low heat will do. The lenses should still be robust, with long cooking times to break them. Drain any remaining water then season with salt, white pepper, lemon juice or white wine vinegar.
The lower ends of asparagus peel thin. Cook in a little water over low heat about 6 minutes. For the marinade, mix white vinegar or lemon juice and sunflower oil, soybean oil or walnut oil. Season with salt and white pepper.
The cooled red lentils and place them on a glass plate as a circle, about the green asparagus, cut in half may put. Drizzle with the marinade. Garnish with some grated Parmesan and parsley.