Asparagus and Green Lentils with Poached Egg
"Asparagus and Green Lentils with Poached Egg offers a stunning presentation that makes it an ideal choice for a Springtime brunch. The tender lentils are coated in a zesty Dijon vinaigrette, while the luscious yolk of the poached egg creates a creamy sauce that beautifully complements the roasted asparagus and lentils."
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Ingredients
- 1 lb thin aspargus
- 1 tbsp Dijon mustard
- 1/4 tsp chopped thyme
- dash white vinegar
- 1 1/3 cups cooked lentils
- 4 large eggs
- 2 tbsp olive oil
- 2 1/2 tbsp red wine vinegar
- salt and pepper
Instructions
- 1
Begin by setting your oven to 350°F. Coat the asparagus with 1 tablespoon of oil, then spread them out on a baking sheet in a single layer. Sprinkle with salt and pepper. Roast in the oven for approximately 10 minutes, or until they become tender.
- 2
While the asparagus is roasting, prepare the dressing. In a medium-sized bowl, mix together the red wine vinegar, Dijon mustard, thyme, and the remaining tablespoon of oil. Whisk the mixture until it is well combined and emulsified. Incorporate the lentils into the dressing and stir thoroughly to ensure they are evenly coated. Set this aside to allow the lentils to soak up the flavors.
- 3
For the poached eggs, fill a large saucepan with water to a depth of about 1.5 inches. Bring the water to a rolling boil, then lower the heat to create a gentle simmer. Add a splash of white vinegar to the water. Crack each egg into a ramekin one at a time, and carefully slide it into the simmering water. Allow them to cook for 3 minutes. Once done, remove the eggs and place them on a plate lined with paper towels to catch any excess water.
- 4
To assemble the dish, distribute the roasted asparagus evenly across 4 plates. Top each serving with the lentils that have been dressed, and place one poached egg on each mound. Finish by sprinkling with pepper, and serve immediately for the best taste.