Description
A healthy alternative to greasy side dishes.
Ingredients
Scale
- 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.