Orange lentils make for a witty pairing with corn and asparagus in this vivid Lentil Asparagus Corn Salad that also flirts with edible flowers and snippets of torn mint. We’re especially romanced by Chef Sam DiBattista’s of Vivo Kitchen‘s Lemon-Honey Cayenne Dressing — lip-warming and tart.
Health Benefits of Asparagus and Lentils
Asparagus is low in calories but rich in nutrients, making it a fantastic addition to any healthy meal. It’s an excellent source of fiber, which supports digestive health and helps regulate blood sugar levels. Asparagus is also high in antioxidants, including vitamins A, C, and E, which help fight inflammation and protect the body from oxidative stress. Additionally, asparagus contains prebiotics that nourish beneficial gut bacteria, promoting a healthy microbiome. Lentils are an affordable nd versatile source of plant-based protein, making them an essential food for vegetarians and vegans. Rich in iron, lentils help maintain healthy red blood cells and combat iron deficiency anemia. They are also an excellent source of fiber, which aids in digestion, reduces cholesterol, and supports weight management by promoting feelings of fullness. Together in this Lentil Asparagus Corn Salad, they make a powerfully healthy combination.
Lentil-Asparagus-Corn Salad
Description
A healthy alternative to greasy side dishes.
Ingredients
- 2 bunches asparagus, blanched in salted water for 2 minutes, then ice bath and cut on bias
- 2 cups cooked lentils (I used orange lentils but any lentil will do)
- 4 ears of corn cut off cob, use raw
- Small bunch of torn mint
- Small bunch dill
- Small bunch edible flowers, if available
Instructions
- Toss first 3 ingredients in a bowl with a drizzle of EVOO and season with sea salt.
For the dressing:
- 1/2 cup dressing composed of 1 part fresh lemon juice, 2 parts EVOO, 1 tbsp dark honey and good pinch of cayenne, whisk to emulsify.
- Arrange on plate and drizzle with dressing. Garnish with torn mint, dill, and flowers.
Recipe by Sam Dibattista of Vivo’s Kitchen
Photography by Adam Milliron
Styling by Ana Kelly
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