Friday, March 30, 2012

Salmon lentils and Asparagus

I love when asparagus season starts! The funny thing is that it has is a short season - most people you ask would think it's all year long since you can basically buy it anytime, but really it's just a couple months in the spring and that is the best time to buy it. I also made my asparagus soup the other day and I think I'm going to get some more to make for the freezer so I can savor the flavors a bit longer. I wouldn't freeze asparagus fresh as it would have a horrible texture, but cooked and pureed in a soup is fine. Anyway this night I had Richard fire up the grill and quickly grill it and then I topped them with a finely shredded hard boiled egg and a drizzle of vinaigrette. I think it's a take on Asparagus Mimosa. As for the Salmon, it was just s&p'd and grilled and served over these lovely little lentils that can also be a soup - as I made them pretty thick, I thought they were the perfect bed for my salmon.

Lentils with Tomatoes and Peppers serves about 4

1/4 cup olive oil
1 large red bell pepper diced
1/2 onion diced
couple cloves garlic chopped
few sprigs fresh parsley chopped with stems and leaves
a cup of tomato puree or a cup of chopped canned tomatoes
2 cups dried lentils

In a large pot over medium heat add the olive oil and sauté the onions and peppers until soft.
add the garlic and parsley and cook an additional 3 min. Pour in the tomatoes and lentils and cover with water. Cook for about 25 min, or until the lentils are tender - add more or less water to make a soup or a bean side dish - s&p to taste. I love the dry texture of good lentils.

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