Asparagus and Lentil Salad

Malzemeler

• 4 büyük eggs
• 1/4 çay kaşığı pepper
• 3 çay kaşığı veya 1 paket dijon mustard
• 1/4 çay kaşığı salt
• 1/2 çay kaşığı vinegar
• 6 çubuk, büyük asparagus, chopped
• 6 yaprak arugula
• 1 1/4 cups chickpeas
• 1 kase brown lentils

Talimatlar

1. Simmer lentils for 20 minutes until tender; drain and set aside.
2. Cut asparagus into pieces and cook in boiling water together with chickpeas for 2 minutes.
3. Combine lentils, asparagus, chickpeas and arugula leaves.
4. Add mustard and stir thru, season to taste.
5. Poach eggs by bringing a large pan of shallow water to a gentle simmer. Add a splash of vinegar.
6. Cook the eggs by gently cracking them into the water. Poach for about 3 minutes, until cooked with runny yolks, and remove with slotted spoon.
7. Spoon a mound of lentil salad on to each serving plate and top with egg.