Ingredients
-
1
-
2
-
-
2 1/2
-
1
-
1/4
-
-
1 1/3
-
4
-
-
-
-
-
-
Directions
Crisped proscuitto or bacon could also be added if you want to add some meat to this dish, although I thought it was pretty perfect as is. This recipe is from the Pulse Revolution Cookbook written by Tami Hardeman, who is also a food stylist who worked on my latest cookbook.
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Steps
|
1
Done
|
Meanwhile Make the Dressing, in a Medium Bowl Combine the Red Wine Vinegar, Dijon, Thyme, and Remaining Tablespoon Oil Whisk Until Emulsified Add Lentils and Stir to Combine Set Aside and Let Lentils Absorb the Dressing |
|
2
Done
|
to Poach the Eggs, Fill a Large Saucepan With Water, About 1 1/2 Inches Deep. Bring Water to a Boil, Then Reduce to a Simmer. Add White Vinegar. One at a Time Crack the Eggs Into a Ramekin and Tip Egg Into Water. Cook 3 Minutes. Remove and Place on a Plate Lined With Paper Towels to Absorb Water. |
|
3
Done
|
to Serve Divide Asparagus on 4 Plates, Top With Dressed Lentils and Place One Egg on Top. Season With Pepper and Serve Right Away. |
