Summary

Ingredients

For the salad:

• 50 g lentils, red
• 1 tablespoon vegetable stock powder
• 10 stalks asparagus, green
• 2 spring onion (s)

For the dressing:

• 1 piece (s) cucumber (s), approx. 7 cm long, cut into small s
• 4 sprigs ground elder, the leaves it
• 4 tablespoon vegetable broth
• 1 tablespoon soy sauce, dark
• 1 tablespoon linseed oil
• salt and pepper

For the croutons:

• 2 slices black bread or farmer`s bread without rind
• 3 clove (s) garlic
• 2 pinch (s) salt
• 1 teaspoon butter
• 1 tablespoon oil, neutral (e.g. rapeseed oil)

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Instructions

1. For the salad, bring about 500 ml of water with the grained vegetable stock to the boil and cook the red lentils in it until soft. Pour off and save the broth.
2. Peel the green asparagus, cut off the tips and cut the rest of the stalks into oblique pieces. Cook these pieces in the lentil broth from step 1 until soft and cook the asparagus tips for about 2 minutes at the end. Pour again and save the broth. Separate the asparagus tips.
3. Cut the green onions into oblique rings.
4. For the dressing, pour the cucumber, grass leaves, 4 tablespoons of the saved vegetable stock, soy sauce and the other ingredients into a tall container and puree them finely with a hand blender.
5. For the croutons, cut the black bread (farmer`s bread) without rind into pieces. Peel and finely chop the garlic, sprinkle with a little salt and mash with the back of a knife.
6. Heat the butter and oil in a pan and fry the pieces of bread in it. Just before the end, add the crushed garlic and roast.
7. Mix the lentils, asparagus pieces and spring onions and distribute on plates. Pour approx. 2 - 3 tablespoons of dressing on top and stick the asparagus tips upright in the salad. Spread the crispy garlic croutons all around.
8. The specified amounts are sufficient for a dinner for two or as a starter for four people.