We love vegetables and in summer we usually take them in salad, since stewed are very hot, how do you usually eat them"
Ingredients for 2 servings:- 5.3 of lentils- 1/2 onion- 4 fresh asparagus- 1/2 cucumber- 1/2 tomato- 15 toasted cashews- Sweet paprika- Salt
For the mustard vinaigrette:- 1 tablespoon of mustard- 1 tablespoon of water- 3 tablespoons of oil - 1 teaspoon of honey
Recipe:- Place the lentils in a colander, pour some water to remove the broth they bring and drain well.- Cut the stalk of the asparagus cutting where you notice that the knife easily enters.- With a potato peeler, peel the asparagus from under the yolk until the stem until you notice that it is soft.- Cook them in boiling water with a little salt for about 8 minutes or until they are soft to your liking.- Remove from heat, let them cool and cut them into pieces. (If you have left over you can store them in a tupper with cooking water in the fridge).- Prepare the vinaigrette by mixing all the ingredients and stirring well with some rods until they are emulsified.- Peel the onion and cut it into very small squares.- Wash, peel and cut the cucumber and tomato into squares.- Mix the lentils, onion, asparagus, cucumber, tomatoes and cashews in a large bowl.- Sprinkle a little salt and paprika and stir.- Pour the vinaigrette at the moment of serving.
Bon appétit!

...