Asparagus & Lentil Salad
This salad is Anne Burrell's most requested dish.
Simple and delicious, my friend Sarah served it at her Easter dinner and I fell in love with it.
Crunchy, fresh, raw spears sliced paper thin, mixed w/ Pecorino Romano and red onion, with just a simple dressing of oil and vinegar.
So easy and so good.
I wanted to make it more of a main dish, so I added in some cooked lentils, and a slice of baked salmon on top.
I suggest you make it only with local, fresh asparagus, not the stuff from Peru that's been sitting in your supermarket all week.
There is such a big difference in flavor when you buy fresh local asparagus from your farmer's market, especially when you are going to eat it in its raw form.
May-June is the month people, so go and get it. You locavore, you.
Anne Burrell's Asparagus Salad w/ Stacey's Lentils:
1 bunch of fresh, local asparagus, woodsy ends trimmed, and sliced super thin
1/2 red onion, minced
3/4 cup of coarsely grated Pecorino Romano cheese (nice and stinky)
1/3 cup of red wine vinegar
sea salt & pepper
1 can of Goya lentils, drained (or any leftover cooked lentils)
Anne uses more red onion that I do, and more vinegar, so you decide. The vinegar may be strong, but it tenderizes the asparagus.
It's really good.
Slice your spears uber thin and add them to a large bowl w/ the rest of the ingredients. Drizzle in the olive oil (I used about 4 tablespoons of good extra virgin from Abruzzo).
Season w/ sea salt & pepper to taste.
Best made a few hours ahead.
Even better tomorrow with some baked salmon on top!