Asparagus and Green Lentils with Poached Egg
Make Asparagus and Green Lentils with Poached Egg for a bright, protein-rich dinner in 30 minutes.
Ingredients
- 1 lb thin aspargus (woody ends trimmed)
- 2 tbsp olive oil
- salt and pepper
- 2 1/2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1/4 tsp chopped thyme
- dash white vinegar
- 1 1/3 cups cooked lentils
- 4 large eggs
Instructions
Step 1: Roast the asparagus
Preheat the oven to 350°F. Toss the trimmed thin asparagus with 1 tablespoon of olive oil, season lightly with salt and freshly cracked black pepper, and arrange the spears in a single layer on a baking sheet. Roast until tender with tips slightly caramelized and a touch of crisp at the edges, about 8–12 minutes depending on thickness. Remove and let the spears rest briefly so they keep their bright green color and a bit of snap.
Step 2: Whisk the dressing and dress the lentils
In a medium bowl whisk together 2 1/2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon chopped thyme and the remaining 1 tablespoon olive oil until the vinaigrette is fully emulsified and glossy. Add the 1 1/3 cups of cooked green lentils and fold gently until every lentil is coated — the lentils should look glossy, slightly swollen, and fragrant from the mustard and thyme. Set the dressed lentils aside so they can absorb the dressing and settle at room temperature.
Step 3: Poach the eggs
Bring a shallow pot of water to a gentle simmer (about 1½ inches deep), add a dash of white vinegar to the water to help the whites set, and poach the large eggs one at a time. Crack each egg into a small ramekin then slip it into the simmering water and cook for about 3 minutes for a tender set white and a still-runny yolk. Remove with a slotted spoon and rest the eggs briefly on paper towels to drain excess water.
Step 4: Assemble and serve
On a shallow, matte beige ceramic plate arrange a neat row of roasted asparagus spears, spoon a generous mound of the dressed green lentils alongside or nestled against the spears, and top each portion with a warm poached egg so the glossy white contrasts with the yolk beneath. Season with a final twist of cracked black pepper and serve immediately while the egg still yields a golden ooze when cut.
Notes
- Use very fresh eggs for neater poaching
- Rinse and drain canned lentils well if using them
- Loosen refrigerated lentils with a splash of water or vinegar before reheating
- Roast asparagus in a single layer for best caramelization
- Poach eggs in shallow simmering water with a dash of vinegar for firm whites