Green asparagus with lentil vinaigrette

Name: Green asparagus with lentil vinaigrette
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1.2 kg green asparagus; 2 medium-sized onions; 1 Organic Lemon; 10 TABLESPOONS Olive oil; 7-10 Tbsp 1-1 1⁄2 tablespoons of brown sugar; 1 Tbsp. of tomato paste; 150 g red lentils; 100 ml white balsamic vinegar; 1 knife tip Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch dried chili flakes; 50 g Parmesan (piece); 2 TABLESPOONS Butter

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1.2 kg green asparagus
2 medium-sized onions
1 Organic Lemon
10 TABLESPOONS Olive oil
7-10 Tbsp 1-1 1⁄2 tablespoons of brown sugar
1 Tbsp. of tomato paste
150 g red lentils
100 ml white balsamic vinegar
1 knife tip Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch dried chili flakes
50 g Parmesan (piece)
2 TABLESPOONS Butter

Directions

1
Wash the asparagus and cut the ends off generously. Cut the stalks into 3 pieces each. Peel and finely chop the onions. Wash lemon hot and grate the peel finely. Squeeze the juice.
2
Fry the onions in 8 tablespoons of hot oil. Sprinkle with sugar and caramelize lightly. Stir in tomato paste. Add lentils and lemon peel. Stir in 100 ml water, lemon juice, vinegar and stock. Bring to the boil, simmer for about 15 minutes.
3
Season to taste with salt, pepper and chilli. Let it cool down.
4
Grate cheese. Heat 2 tablespoons of oil and butter in a large frying pan. Fry the asparagus for 2-3 minutes. Take them out and let them cool down. Arrange asparagus with lentil vinaigrette in 12 small glasses.
5
Sprinkle with cheese.