Asparagus Salad with Lentils and Shiitakes
Asparagus salad with lentils and shiitakes - Greens with substance
Ingredients
- Ingredients
- 18 ozs Asparagus
- salt
- 4 ozs Red Lentils
- 3 ½ ozs shiitake mushrooms
- 5 Tbsps vegetable oil
- freshly ground peppers
- 2 heads Romaine lettuce
- 2 sprigs mint
- 1 organic Lime (juice and zest)
- 1 tsp Dijon mustard
- 1 tsp Rice syrup
- 1 oz vegan Parmesan grater (such as pumpkinseed Parmesan)
Preparation steps
Peel the bottom third of the asparagus and cut off the ends. Cook the spears in boiling salt water to a slight bite, 8-10 minutes.
Rinse the lentils in a colander and place in boiling water. Simmer until cooked, about 10 minutes (or according to instructions on the package).
Drain the lentils and the asparagus and let cool to lukewarm.
Clean the mushrooms and cut into slices. Cook in 1 tablespoon of vegetable oil in a pan for 1-2 minutes. Season with salt and pepper.
Trim the lettuce, rinse and pluck smaller as needed.
Rinse the mint, shake dry and pluck off the leaves. Place the lime juice, the zest, the remaining vegetable oil, mustard and syrup in a tall vessel and puree creamy with a hand blender. Season to taste with salt and pepper.
Arrange the lentils and asparagus with salad and mushrooms on plates and drizzle over the dressing. Sprinkle with Parmesan, grind over with pepper and serve.
