Asparagus Salad with Lentils

Ingredients

• 160 g green lentils
• 800 ml vegetable broth
• 500 g Green Asparagus
• Salt
• 50 g sesame (4 tbsp)
• 1 onion
• 1 cucumber
• 1 stalk Celery
• 2 Spring Onions
• 10 g ginger (1 piece)
• 2 tbsp lemon juice
• 2 tbsp Apple cider vinegar
• Pepper
• 3 tbsp olive oil

Instructions

1. 1.

   Cook lentils in boiling vegetable broth over medium heat for about 30–40 minutes until tender. Drain, reserving 4 tbsp of the broth.

2. 2.

   While lentils cook, peel the lower third of the asparagus, trim woody ends, and halve lengthwise. Blanch in salted boiling water for 4–5 minutes, then shock in cold water and drain. Cut along the length into pieces.

3. 3.

   Toast sesame seeds in a non‑stick pan without oil, set aside to cool. Peel and halve the onion; slice into strips. Wash cucumber, peel if desired, and cut into thin slices. Clean celery, optionally core, wash, and cut crosswise into fine strips. Trim spring onions, wash, and cut into thin rings.

4. 4.

   For the dressing, peel and finely chop ginger. Mix lemon juice with apple cider vinegar, reserved broth, salt, pepper, and ginger. Whisk in olive oil until emulsified.

5. 5.

   Combine salad ingredients in a bowl, drizzle with dressing, and sprinkle toasted sesame seeds on top. Serve immediately.