Name: Asparagus with crisp lentils and herb yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 x400g cans lentils, drained, rinsed; ⅓ cup (80ml) extra virgin olive oil; 1 clove garlic, crushed; 1 fresh long red chilli, seeded, chopped finely; 1 medium lemon (140g); 680 g asparagus, trimmed; Herb yoghurt; 1 cup (280g) Greek-style yoghurt; 1 cup firmly packed fresh flat-leaf parsley leaves; ¼ cup fresh tarragon leaves; 2 tablespoons lemon juice

Ingredients

2 x400g cans lentils, drained, rinsed

⅓ cup (80ml) extra virgin olive oil

1 clove garlic, crushed

1 fresh long red chilli, seeded, chopped finely

1 medium lemon (140g)

680 g asparagus, trimmed

Herb yoghurt

1 cup (280g) Greek-style yoghurt

1 cup firmly packed fresh flat-leaf parsley leaves

¼ cup fresh tarragon leaves

2 tablespoons lemon juice

Method

1.Pat lentils dry with paper towel. Heat oil in a large frying pan over medium-high heat. Cook garlic and chilli for 30 seconds; add lentils. Cook, stirring, for 15 minutes or until lentils are crisp. Season to taste. Remove from pan, drain on paper towel.

2.Remove strips of rind from lemon using a zesting tool; place in a bowl of cold water.

3.Place half the asparagus in a steamer, bamboo steamer or round wire rack over a wok or wide pan containing about 2cm water. Steam asparagus, covered, for 1 minute; transfer to a plate. Season. Repeat with remaining asparagus.

Herb yoghurt

4.Pulse half the yoghurt, the herbs and juice in a small food processor until smooth. Transfer to a small bowl; stir in remaining yoghurt; season to taste.

5.Spoon some of the herb yoghurt on a platter, top with asparagus; sprinkle with crisp lentils. Spoon over more of the herb yoghurt; top with lemon strips. Serve with remaining herb yoghurt.

Herb yoghurt can be made up to a day ahead and refrigerated.
Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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