- 1 bundle asparagus; I like the medium sized ones best but sometimes you can only find the thin ones
- 1 large garlic clove, minced
- 1 tbsp olive oil
- fresh lemon
- freshly ground pepper
Hold each asparagus spear near the top and bottom, and snap off the bottom piece. They will naturally break at the border of the tough and tender parts. Rinse and arrange on a parchment paper lined baking tray. Drizzle a tablespoon of olive oil over, then strew the minced garlic among the green spears. Squeeze a lemon half over to also drizzle with citrus. Generously season with freshly ground pepper, then roll the spears gently with your palm to coat them well. About halfway through the roasting time, turn over with tongs. A final spritz of lemon juice at the end adds a nice burst of flavour and acidity. Set aside to cool.
For the rest of the salad, there’s really no set recipe; just go with what you have and what you like! That said, here’s a guide.
Add a half cup or so of pre-cooked lentils to a shallow salad bowl (preferably the one you used to dress the asparagus, to take advantage of any leftover oil and lemon juice). Season with salt and pepper to taste. Squeeze over the rest of the lemon juice and add a tablespoon or two of extra virgin olive oil. You want this to be on the juicy side so there’s enough to dress the rest of the salad. Add shaved carrot, some quartered and finely sliced cucumber, a chopped tomato, a handful of chopped parsley, and 1-1/2 Romaine lettuce hearts, chopped or 4 handfuls of spring greens. Take advantage of fresh spring produce by adding some baby spinach and thinly sliced radishes. Finally, cut the grilled asparagus into pieces and add to the bowl. Toss the salad gently until well incorporated and everything is lightly dressed, adding more freshly ground pepper to suit your taste.