Salad and Salad Dressing: Asparagus and Lentil Salad

This summer salad is so easy prepare and with eggs is just scrumptious.

This recipe includes superfoods such as:

Asparagus

Ingredients

4 large eggs
1/4 tsp pepper
3 tsps or 1 packet dijon mustard
1/4 tsp salt
1/2 tsp vinegar
6 spears large asparagus, chopped
6 leaves arugula
1 1/4 cups chickpeas
1 cup brown lentils

Instructions

1. Simmer lentils for 20 minutes until tender; drain and set aside.

2. Cut asparagus into pieces and cook in boiling water together with chickpeas for 2 minutes.

3. Combine lentils, asparagus, chickpeas and arugula leaves.

4. Add mustard and stir thru, season to taste.

5. Poach eggs by bringing a large pan of shallow water to a gentle simmer. Add a splash of vinegar.

6. Cook the eggs by gently cracking them into the water. Poach for about 3 minutes, until cooked with runny yolks, and remove with slotted spoon.

7. Spoon a mound of lentil salad on to each serving plate and top with egg.

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