Puy lentils & asparagus with mustard, buffalo cheese and beetroot

22 Feb

Lately Man Woman have just been copying meals we’ve had out at home. This one is a homage to an entree we had at Cornercopia in Brixton on Saturday night (an excellent experience all ’round). This was eaten as a main for us on Sunday night, but could easily become a rather classy-looking entree for parties.

Also, just a point, how good are puy lentils? I think we can all agree that red lentils are a bit crappy, but Man Woman could eat puy lentils by the handful.

Puy lentils & asparagus with mustard, buffalo cheese and beetroot

  • 1/2C dry puy lentils
  • 8 – 10 asparagus stalks
  • 3 small beetroot
  • 100g buffalo cheese (or whatever cheese you fancy, white and blue cheeses are probably best)
  • Your best whole-grain mustard
  • 1 shallot
  • handful of nicoise olives
  • 3 bay leaves

Soak the puy lentils (not very necessary). Put in a pan with 1 C of water and bay leaves and bring to boil. Simmer for about 20 minutes, or until testing tells you it’s done. Season.

Meanwhile, just as lentils are nearly ready, fry your finely sliced shallot in olive oil in a pan. After 2 minutes, add the asparagus, cook until asparagus are cooked through, remove asparagus but continue cooking shallots until caramelised.

Serve asparagus on a bed of puy lentils. Crumble over cheese, throw on a dollop of wholegrain mustard, drape some slippery onion rings and scatter wedges of beetroot and olives about the place.

Fin.

Estimated cost: £3.10

Musical accompaniment: Paul Kelly

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