It’s nearly the end of the British asparagus season. I was pleasantly surprised to find that my local deli was still selling it on Saturday. This is probably the last recipe I’ll make with it this year, but it’s a good one.
Soaking the onions in vinegar is a tip I got from Nigella Lawson. It softens the taste of the onions and turns them bright pink at the same time – win/win!
Although this is a warm salad, it’s just as good cold.
100g puy lentils
500ml vegetable stock
1/2 red onion, halved and sliced
2 tbsp white wine or cider vinegar
bunch of asparagus, trimmed and sliced
2 tbsp olive oil
1 tbsp fresh mint, chopped
Put the lentils and vegetable stock in a pan and bring to the boil. Simmer for 30 minutes or until the lentils are tender.
While the lentils are cooking toss the onion slices in the vinegar and leave to steep.
Once the lentils are cooked add the asparagus to the pan and stir so that they are covered. Simmer for 3-5 minutes.
Drain the vinegar for the onions and whisk in the olive oil and the mint.
Pour the dressing over the lentils and asparagus.
Stir in the onion.
Season with salt and pepper.
Serve with crusty bread.