I am always eager to try out healthy new recipes, so I immediately printed out Luke Mangan's Asparagus and Lentil Salad with Poached Eggs when I saw it in The Age.
The key components of the salad are, as the title suggests, lentils and asparagus, and the sole dressing is mustard. The mustard and the gooey yolk from the poached egg combine to make a really delicious combination.
I would make this again, but I would cut down on the salad; also, because I used less asparagus than called for in the recipe, it kind of got drowned in the lentils, so I recommend using the full amount.
I ate this warm for lunch one day and breakfast another day, and enjoyed it both times, even after re-heating the salad.
3 comments:
I like the idea but I would definitely need more asparagus. I can get on board with the deliciously runny egg though!!
I think my husband would really like this - which means I like it too by association (and I'd like the base myself also, just not so much the egg) :-)
Your plate of lentils, asparagus and poached egg-look delicious and how nice this meal is healthy too!
Look forward to following your culinary adventures in the new year-happy cooking ;)
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