Lentil and Asparagus Salad with Blue Cheese

Warm asparagus and lentil salad is a great light main course salad or even a side salad, it features a balsamic dressing & blue cheese.

This salad is super simple and takes around 40 minutes to cook and most of that time is waiting for the lentils to cook.

Warm Asparagus and Tomato Salad

Sitting outside in the garden with a glass of wine and a main course salad is the perfect way to eat dinner in summer for me.

Is this asparagus salad, or is it a lentil salad? Does it matter? Anyway, this salad is just that!

The balsamic-dressed lentils offer the perfect sweet, sharp and earthy base.

They are also the ingredient that take this dish from a side salad to a main course salad.

They perform the same function as the millet in this mango salad or lentils in this peach and feta cheese salad.

Equipment Used

Can I prepare this in advance?

You can prepare this asparagus salad in advance, it is best served warm or at room temperature.

However, unlike most salads you need to dress this whilst the lentils are steaming hot rather than just before serving.

Can I use tinned lentils?

At a push yes, I personally prefer to cook them and dress them fresh because I find the texture is more pleasing.

Be sure to heat them up before dressing them though.

What lentils are best to use?

This recipe is just as good with green, brown or if you want to splash out, puy lentils.

You should avoid red or yellow lentils as they tend to break down and turn to mush.

What tomatoes should I use?

I favour larger cherry tomatoes, we grow a variety called “date” tomatoes and they are awsome in this recipe.

You can use anything that looks good at the supermarket, but be sure to remove the seeds, it really does improve this recipe massively.

What blue cheese should I use?

I use Roquefort cheese, but something Gorgonzola or Danish Blue would all be good.

Stilton is a little too pokey for my liking in this recipe and overpowers all of the other flavours.

Serving Suggestions

This asparagus salad recipe is a light main course salad for me, perfect for either lunch or dinner.

I will often add some crunchy bread on the side too.

It is also exceptionally good as a side salad, it will serve 4 as a side and it works well with everything from chicken to pork to beef.

I have served this with everything from my veal Weiner schnitzel to my Cornflake chicken.

But it is really great with a perfectly cooked steak!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 20cm or 8″ saucepan.
• 30cm or 12″ frying pan.
• Sieve or colander.
• Chopping board.
• Kitchen knife.
• Mixing bowl.
• Weighing scales and or measuring cups and spoons.