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Asparagus Salad with Lentils & Blue Cheese

This asparagus salad with lentils is a great light main course salad or even a side salad it features a balsamic dressing & blue cheese.

Square overhead image of an asparagus salad with lentils, blue cheese and tomatoes served in a white bowl

The Perfect Vegetarian Summer 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.

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 key 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.

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

However, it is vitally important that you dress the lentils for this asparagus salad with the dressing whilst they are still steaming hot.

Portrait close up image of an asparagus salad with lentils, blue cheese and tomatoes

Ingredient Notes and Advice.

You can prepare this asparagus salad recipe with a whole host of lentils and I have left it pretty much open.

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

My preference is for puy lentils, they have a great flavour and texture. But both green and brown lentils work just as well.

As for the tomatoes I favour larger cherry tomatoes, we grow a variety called date tomatoes.

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

Finally the blue cheese, 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.

portrait overhead image of an asparagus salad with lentils, blue cheese and tomatoes served in two white bowls served with a glass of wine

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 through to my Cornflake chicken.

But it is really great with a perfectly cooked steak!

Square image of an asparagus salad with lentils, blue cheese and tomatoes served in a white bowl
Yield: 2 Servings

Asparagus Salad Recipe with Lentils

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Nothing screams summer more than Asparagus, Tomatoes and Salad in the garden... That means that this main course Asparagus salad is simply summer in a bowl!

Ingredients

  • 150 g (5.3 oz) Green, Brown or Puy Lentils
  • 1 Small Onion
  • 2 Bay Leaves
  • 200 g (7 oz) Asparagus
  • 125 g (4.4 oz) Tomatoes
  • 30 g (1 oz) Red Onion
  • 30 g (1 oz) Butter
  • 50 g (1.75 oz) Roquefort Cheese

For the Dressing:

  • 1 Tbsp Balsamic Vinegar
  • 3 Tbsp Olive Oil
  • 1 Tbsp Capers
  • Salt and Pepper to taste

Instructions

  1. Place a small to medium pan two thirds full of water on the heat.
  2. Cut the onion in half and add it to the water along with the bay leaves.
  3. When the water is boiling add the lentils and reduce the heat to a simmer.
  4. Cook for 25 minutes or until the lentils are cooked.
  5. Prepare the asparagus by snapping off the woody ends.
  6. Cut the tomatoes into quarters and remove the seeds.
  7. Peel the red onion then cut in half and slice into fine (2mm thick) half moons.
  8. Crumble the Roquefort cheese.
  9. Roughly chop the capers and place them in a jar with the remaining ingredients for the dressing and give them a good shake.
  10. Drain the lentils when cooked and remove the onions and bay leaves.
  11. Whilst the lentils are still hot add the dressing, mix well and have a taste adjusting the salt and pepper as necessary.
  12. Allow them to cool a little whilst we cook the asparagus.
  13. Add a little water (1-2cm) to the base of a frying pan and bring to a boil.
  14. Throw in the asparagus and cook for 2 minutes.
  15. Remove the asparagus and throw away the water placing the pan back on the heat (medium heat).
  16. Chop the asparagus to 1.5cm long for the stems keeping the spears whole.
  17. Add the butter to the pan and saute the asparagus for 60 seconds.
  18. Transfer to the lentils along with the remaining ingredients except the cheese.
  19. Divide between two bowls and add Roquefort cheese.

Notes

The weight for the asparagus and tomatoes refers to the prepared weight.

Nutrition Information:

Yield:

2

Serving Size:

1

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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Sergio

Wednesday 28th of August 2019

Tastes very good. My family loved it. Will definitely make it again.

Brian Jones

Wednesday 28th of August 2019

Glad you enjoyed it :)

Tanya Schroeder

Monday 10th of June 2019

I love how light and healthy this salad is!

Brian Jones

Tuesday 11th of June 2019

Thanks Tanya

Demeter

Monday 10th of June 2019

This was such a fantastic dish! Everyone loved it.

Brian Jones

Tuesday 11th of June 2019

Superb, glad to hear it :)

kim

Monday 10th of June 2019

What a great salad recipe! So and so much flavor!

Brian Jones

Tuesday 11th of June 2019

Thanks Kim

Danielle Wolter

Monday 10th of June 2019

this sounds incredible! I am especially loving the roquefort cheese. all the different flavors sound like perfection together!

Brian Jones

Tuesday 11th of June 2019

Thank you