Lentil, artichoke, mushroom and asparagus salad…

I am all about the asparagus at the moment. I’m not totally obsessive about where my food comes from, but I do try to avoid buying fruit and veg that has been shipped from far-flung countries – especially when, if you just wait for the right season, the British version is a million times better. That’s not to say I don’t buy foreign raspberries in January, but when it comes to two things – strawberries and asparagus – I really do try to only buy British and only buy in season. Apparently strawberries are a little late this year (but that just means that when they do arrive, in the next week or so, they’ll be super sweet and juicy as they’ve had a longer, slower ripening time) but British asparagus has now appeared in the shops and on the market near where I work. I think there’s something nice about only eating British asparagus – it makes it into a real treat for those few weeks that it’s available.

Anyway, I wanted something healthy involving asparagus, and I also had some portobello mushrooms from last week’s veg box, and so this idea came about. It’s not exactly rocket science, and it’s not really a recipe, but it was delicious (if I do say so myself!)
IMG_20130521_190453Lentil, artichoke, mushroom and asparagus salad

Serves 2

 

3 portobello mushrooms, sliced

2 cloves garlic, crushed

1 tin green lentils, drained

1 bunch asparagus, chopped into 1″ pieces

1 tin artichoke hearts, drained and halved

Juice of half a lemon

Salt and pepper to taste

 

1. Heat a little oil in a pan and gently fry the mushrooms until they’ve released their juice and soaked it all back up again. Add the garlic and fry for another minute or so (be careful not to burn it).

2. Put the mushrooms in a bowl with the lentils. Add the asparagus to the frying pan with a little water and cook until tender.

3. Add the asparagus, artichoke hearts, lemon juice and seasoning to the bowl and stir to mix everything together.

4. Serve warm, topped with a fried or poached egg.

 

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