Recipe for Roasted Asparagus Bowl
Sara advises against using super skinny asparagus spears in this recipe as they won't hold their shape, and she is all for adding shavings of a favorite cheese, such as Gruyère or pecorino, if desired.
Servings: 0 serves 4
Ingredients
For the salad:
- *1/2 cup black or French green lentils
- *1 1/2 cups low sodium vegetable broth I used homemade chicken broth
- *2 bunches about 1 1/2 pounds asparagus, medium thickness
- *1 1/2 to 2 tablespoons extra-virgin olive oil
- *1/2 teaspoon sea salt
- *1/2 teaspoon dried Italian herb blend or oregano
For the dressing:
- *1 teaspoon Dijon mustard
- *1 shallot minced (about 2 tablespoons)
- *2 tablespoons extra-virgin olive oil
- *1 1/2 tablespoons white balsamic vinegar I used apple cider vinegar
- *Sea salt and freshly black pepper
- *1/2 cup toasted walnut pieces
- *1/2 cup chopped fresh herbs basil, chives, parsley, or a combination
Instructions
- 1. Place rack in the middle of the oven and preheat to 450 degrees F.
- 2. Rinse the lentils and add them with the broth to the pot. Bring them to a boil, back to a simmer, and cook for 20 minutes or until just tender. Brain any excess liquid.
- 3. Snap off the dry ends of the asparagus. Cut them at a diagonal into 2-inch pieces. Spread them on a large rimmed baking sheet in a single layer, using two sheets if needed to avoid crowding the pan. Drizzle over 1 1/2 tablespoons of the olive oil, add the salt and the dried herbs and toss to coat, adding more oil as needed to make sure everything is thinly coated. Roast for 13 to 15 minutes until the edges brown.
- 4. For the dressing, in a small bowl, whisk together the Dijon mustard, minced shallot, olive oil, vinegar, and a pinch or salt and pepper. In your serving bowl, toss the lentils, asparagus, walnuts, and herbs with the vinaigrette. Serve warm or chilled.