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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Warm Roasted Asparagus and Baby Potato Salad with Lentils Recipe

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This recipe for Warm Roasted Asparagus and Baby Potato Salad with Lentils is from She Sure Can Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ pounds baby potatoes, chopped ½ inch pieces
1½ Tbsp olice oil
Sea salt and gresh ground pepper
2 small bunches asparagus, chopped into 1 inch pieces
¾ cup dry French green lentils

Dressing
2 T old fashioned coarse mustard
1 T dijon mustard
¼ cup olive oil
3-4 T fresh lemon juice
1½ tsp pure maple syrup
¼ tsp salt
fresh ground pepper

Top
¾ cup red onion, diced
⅓ cup packed fresh dill, minced.
Directions:
Directions:
1, Preheat oven 425º. Line 2 large baking sheets with parchment paper.
2. Place potatoes on one pan , toss with 1 T oil. Salt and pepper. Roast for 20 minutes.
3. Meanwhile, place the asparagus on second baking sheet and toss with ½ T oil. Salt and pepper. Add to oven and continue roasting both pans 12-17 minutes.
4. In medium pot, combine the lentils and 3 cups water. Bring to boil then simmer, uncovered for 25-30 minutes until tender. Drain and leave in colander.
5. Mix the dressing.
6 In large bowl or serving pan, combine the vegies, add dressing. Top with red onion and dill.

 

 

 

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