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🥗 Gratinated Asparagus on Grape-Lentil Salad and Orange Hollandaise

509 kcal · 30 min · 4 servings

Ingredients

• white asparagus, frozen 1 kg
• lentils, green 300 g
• salt pinch
• thyme, fresh 5 g
• lemons 1 pc.
• olive oil 7 tbsp
• cherry tomatoes 200 g
• spring onions 0.5 bunch
• grapes, white 200 g
• sugar pinch
• mustard 2 tsp
• pepper, black ground pinch
• butter 150 g
• oranges 1 pc.
• eggs 2 pc.
• vinegar 1 tbsp
• parsley, fresh 20 g

Instructions

1. 1. Let the asparagus thaw overnight in the refrigerator.
2. 2. Bring the lentils to a boil in a pot with about 600 milliliters of salted water.
3. 3. Cook the lentils over medium heat for around 25 minutes until they are soft.
4. 4. Drain the lentils in a sieve and rinse them with cold water.
5. 5. Preheat the oven to 180 degrees Celsius (top and bottom heat).
6. 6. Wash the thyme thoroughly and shake it dry.
7. 7. Cut the lemon in half and squeeze out the juice.
8. 8. Mix the asparagus in a baking dish with 3 tablespoons of olive oil and 1 tablespoon of lemon juice.
9. 9. Season the asparagus with salt.
10. 10. Place the thyme between the asparagus stalks.
11. 11. Cover the baking dish.
12. 12. Bake the asparagus in the oven for about 30 minutes.
13. 13. Wash the cherry tomatoes.
14. 14. Cut the cherry tomatoes in half.
15. 15. Wash the spring onions and dry them.
16. 16. Remove the roots from the spring onions.
17. 17. Cut the spring onions into thin rings.
18. 18. Wash the grapes.
19. 19. Cut the grapes in half.
20. 20. Mix 4 tablespoons of olive oil, 2 tablespoons of lemon juice, a pinch of sugar, and 1 teaspoon of mustard well in a bowl.
21. 21. Season the dressing with salt and pepper.
22. 22. Add the spring onions, grapes, cherry tomatoes, and lentils to the dressing.
23. 23. Mix everything well.
24. 24. Set the salad aside until serving.
25. 25. Melt the butter in a pot over medium heat.
26. 26. Brown the butter for about 3 minutes.
27. 27. Wash the orange thoroughly.
28. 28. Grate about 1 teaspoon of orange zest finely.
29. 29. Cut the orange in half.
30. 30. Squeeze the juice from the orange.
31. 31. Separate 2 eggs.
32. 32. Use the egg whites for something else.
33. 33. Mix vinegar, orange juice, 2 egg yolks, 1 teaspoon of mustard, and a pinch of salt and pepper well in a tall container.
34. 34. Slowly pour the hot butter into the mixture.
35. 35. Blend the sauce with an immersion blender.
36. 36. Continue blending until the hollandaise has a creamy consistency.
37. 37. Set the hollandaise aside until serving.
38. 38. Wash the parsley.
39. 39. Dry the parsley.
40. 40. Finely chop the parsley.
41. 41. Carefully remove the asparagus from the oven.
42. 42. Taste the lentil salad again and adjust seasoning.
43. 43. Plate the lentil salad.
44. 44. Place the asparagus on top of the salad.
45. 45. Sprinkle the asparagus with parsley.
46. 46. Serve the dish with the orange hollandaise.

Nutrition per serving

• kcal: 509
• Protein: 17 g · Fett/Fat: 33 g · Carbs: 38 g