Lentil salad with asparagus and egg

Vegetable salads — like this one with lentils and wild asparagus — are a very complete dish, allowing us to consume these foods beyond stews full of cured meats (which we don’t mind, but you can’t have them every day). Combine the legumes with some seasonal vegetables, such as wild asparagus, and the deliciousness is at its maximum, the budget doesn’t suffer and you can even prepare twice as much, leaving half unseasoned and at the next meal this time eating it hot, like a stir fry; now that it still cools down a bit at night and feels that way. Regarding the quantity of lentils, I recommend cooking them four times, since the energy costs – and this includes human effort – are not very different, and then they can be kept in the refrigerator for a few days or in a well-closed container in the freezer up to three months.

For lentil salads, I prefer to use caviar or Puy lentils; They are more whole after cooking and don’t shed their skin as much. When mixed with the dressing, they give better results than ordinary lentils. It’s not easy to find this variety in a pot, but don’t worry if you don’t know how to prepare them: the other day our colleague Mònica Escudero gave us a very complete course on everything you can do with them and how to make them offered treat them.

In this dish we dress the lentils with a mustard dressing that is not even good: you can prepare it two or three times and leave it in a jar in the fridge, since it will also serve to dress some cherry tomatoes, a roasted pepper or something else dress plain peas steamed. We finish the task with some boiled eggs, which you can cook fully to get a completely curdled yolk or partially cook so that the yolk is soft.


None more so than using quality lenses as they are not all the same.


for 4 people

  • 200 g dried lentils
  • 1 bay leaf
  • 2 cloves of garlic
  • 1 bunch of fine wild asparagus
  • 1½ tbsp. red wine vinegar
  • 1½ tbsp. Dijon mustard
  • 4 tbsp. Extra virgin olive oil
  • Salt to taste
  • Extra virgin olive oil for cooking the asparagus


  1. Wash the lentils and place in a saucepan covered with water along with the bay leaf and peeled garlic. Bring to a boil and cook for at least 30 minutes or until tender. Cut the boil with a little cold water and keep in its broth.

  2. Clean the asparagus by removing the woody end, wash and place in a microwave-safe dish. Microwave them on maximum power, three or four minutes – the total time depends on the freshness of the asparagus and the power of the particular microwave – until they start to soften.

  3. Drain the lentils in a colander while we grill the asparagus and prepare the dressing.

  4. Boil the eggs for six and a half minutes if we want the yolks to be soft, or nine or ten minutes if we want them to curdle completely. Cut and peel the boil with cold water.

  5. Prepare the dressing in a bowl by mixing the vinegar with the mustard, then adding the oil and salt. Emulsify well and mix with the drained lentils.

  6. Coat a thick pan or griddle with extra virgin olive oil and hand the wild asparagus to be roasted to our liking.

  7. Serve the lentils seasoned with the roasted asparagus and halved eggs in a bowl.

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