SERVES 4
I USE THE MANDOLINE as a tool to transform so many vegetables—even long, thin asparagus spears—into crunchy salad. Slicing vegetables thinly makes them accessible and, in the process, increases their surface for seasonings. Holding the slices in ice water helps keep them crisp, and the long asparagus shavings curl beautifully in the cold water.
I love lentils of every kind, eating them in every way you might imagine: firm and cold with an acidic vinaigrette, as in this recipe, or warm and creamy in soups and stews, such as Braised Leeks & Yellow Lentils with Anchovy Dressing (here). Or cooked to a satisfying mush, mixed with crispy fried shallots and garam masala—my favorite sandwich. Beluga lentils, with their wonderful inky color, are named for the caviar they resemble. Any kind of lentil will work here.
3 tablespoons olive oil
16 asparagus spears, 8 shaved lengthwise and held in ice water, 8 halved
1 clove garlic, smashed
Salt and pepper
1⅓ cups cooked beluga lentils
2 large handfuls salad greens
Juice from ¼ lemon
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the 8 halved asparagus pieces, garlic, salt, and pepper and cook, turning the asparagus occasionally, until lightly browned and tender, about 4 minutes. Remove from the heat and set aside.
Toss the lentils in a small bowl with 1 tablespoon of the oil, salt, and pepper, then spoon onto 4 plates and top with the cooked asparagus. Drain the shaved asparagus and toss with the greens in a bowl with the remaining tablespoon oil, lemon juice, salt, and pepper, then scatter on the cooked asparagus. (Or just toss all the ingredients together in a big bowl.)