450 gr Green Asparagus 2 tbs Olive oil 2 ½ tbs Red wine vinegar 1 tbs Mustard 4 eggs 400 gr Lentils ¼ tbs Thyme ½ tbs Vinegar
Preheat the over @180°C. Marinate the asparagus with olive oil, salt and pepper. Place the asparagus on a baking tray and roast the asparagus for 5’.
Meanwhile, make the dressing by mixing the olive oil, red wine vinegar , mustard and thyme. Add the lentils that were defrosted in boiling water and cooled down. Place the lentils on the side so they can absorb the dressing well.
Poach the eggs in boiling water with vinegar
Place the asparagus on a plate and top with the lentil salad.
Finish with the poached egg
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