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.
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.
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.
But it is really great with a perfectly cooked steak!
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.
- 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.
Nothing screams summer more than Asparagus, Tomatoes and Salad in the garden... That means that this main course lentil and Asparagus salad is simply summer in a bowl!
- 150g (¾ Cup) Green, Brown or Puy Lentils
- 1 (100g) Small Onion
- 2 Bay Leaves
- 200g (10-12) Asparagus Spear
- 150g (5-6) Large Cherry Tomatoes
- 1 Very Small (50g) Red Onion
- 30g (2 Tbsp) Butter
- 50g (½-⅔ Cup) Blue Cheese
For the Dressing:
- 1 Tbsp Balsamic Vinegar
- 3 Tbsp Olive Oil
- 1 Tbsp Capers
- Salt and Pepper to taste
- Place a 20cm or 8" saucepan two-thirds full of water on the heat.
- Cut the onion in half and add it to the water along with the bay leaves, when the water is boiling add the lentils and reduce the heat to a simmer. Cook for 25 minutes or until the lentils are cooked.
- Prepare the asparagus by snapping off the woody ends.
- Cut the tomatoes into quarters and remove the seeds.
- Peel the red onion then cut it in half and slice it into thin (2mm or ⅛") half-moon shapes.
- Crumble the Roquefort cheese.
- Roughly chop the capers and place them in a jar with the remaining ingredients for the dressing and give them a good shake.
- Drain the lentils when cooked and remove the onions and bay leaves.
- Whilst the lentils are still hot add the dressing, mix well and have a taste adjusting the salt and pepper as necessary.
- Allow them to cool a little while we cook the asparagus.
- Add a little water (1-2cm) to the base of a 30cm or 12" frying pan and bring it to a boil.
- Throw in the asparagus and cook for 2 minutes.
- Remove the asparagus and throw away the water placing the pan back on the heat (medium heat).
- Chop the asparagus to 1½cm (½") long for the stems keeping the tips whole.
- Add the butter to the pan and saute the asparagus for 60 seconds.
- Transfer to the lentils along with the remaining ingredients except the cheese.
- Divide between two bowls and add Roquefort cheese.
The weight for the asparagus and tomatoes refers to the prepared weight.
Amount Per Serving: Calories: 511Total Fat: 39gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 49mgSodium: 804mgCarbohydrates: 29gFiber: 10gSugar: 8gProtein: 16g
Calorific details are provided by a third-party application and are to be used as indicative figures only.