I would really appreciate if you could leave a comment on this blog and like my post on the Lentils facebook page.
So I challenged myself to create a recipe that was easy and tasty. I already cook with lentils once a week, usually in the form of a soup but with this week's warm weather, I decided to let spring inspire me.
Lentil and Asparagus Salad topped with Prosciutto Chips
1/2 cup dried green lentils
6-8 asparagus spears
5 thinly sliced prosciutto
2 Tbsp olive oil
1 Tbsp red wine vinegar
Bring roughly 3 cups of water to a boil with lentils. Reduce heat and simmer for 20-25 minutes or until tender. Drain and rinse, set aside. Meanwhile heat oven to 350F. Place prosciutto slices on a baking sheet in a single layer and bake until crispy 8-10 minutes. Transfer to a plate lined with paper towel to soak up the excess oil from the prosciutto. Cut the asparagus in 2" pieces. Bring a saucepan of water to a boil. Add the asparagus and cook until tender, 3-5 minutes. Drain and rinse with very cold water until completely cool. Pat dry.
Add the lentils and asparagus in a bowl and season with olive oil, red wine vinegar, salt and pepper. Break the prosciutto chips and toss with salad.
As for my Etsy shop, it should be re-opening in a few weeks with some new spring styles. I'll be posting previews, fabric updates and more on Tangente's facebook page.