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🍽️ Fresh Asparagus and Lentil Sprout Salad

133 kcal · 30 min · 4 servings

Ingredients

• 750 g white asparagus spears (or broken asparagus)
• salt
• 1 pinch sugar
• 1 tbsp sunflower seeds
• 1 green bell pepper
• 1 yellow bell pepper
• 125 g cherry tomatoes
• 50 g lentil sprouts
• 1 shallot
• 3 tbsp white wine vinegar
• white pepper from the mill
• 2 tsp sweet mustard
• 2 tbsp olive oil
• salad leaves

Instructions

1. 1. Peel the asparagus and cut off the woody ends.
2. 2. Bring half a liter of salted water with a pinch of sugar to a boil.
3. 3. Add the asparagus to the boiling water and cook for about 8 minutes until al dente.
4. 4. Remove four tablespoons of the asparagus cooking water and set it aside.
5. 5. Drain the asparagus and let it dry well.
6. 6. Toast the sunflower seeds in a dry pan until fragrant.
7. 7. Quarter the bell pepper and remove the inside including seeds and white membranes.
8. 8. Cut the bell pepper into very thin strips.
9. 9. Wash the cherry tomatoes and quarter them as well.
10. 10. Rinse the lentil sprouts and let them drain well.
11. 11. Mix the reserved asparagus water with vinegar, salt, pepper, and mustard.
12. 12. Stir the oil into the sauce gradually until it emulsifies.
13. 13. Place the asparagus and some salad leaves on the plates.
14. 14. Mix the pepper, tomatoes, and sprouts in a bowl.
15. 15. Distribute the vegetable mixture over the asparagus.
16. 16. Pour the vinaigrette over the salad and sprinkle the toasted seeds on top.

Nutrition per serving

• kcal: 133
• Protein: 7 g · Fett/Fat: 7 g · Carbs: 10 g