LENTIL SALAD WITH SCRAMBLED EGGS AND ASPARAGUS
Time: 15 minutes
1 red onion, finely chopped
500 g canned lentils, drained
salt and pepper to taste
several spoonfuls extra virgin olive oil, as desired
fresh marjoram to taste (if not available use thyme)
12 asparagus spears, touch ends broken off (don’t waste! You can use them for soups, stocks etc, another time)
4 eggs, lightly beaten with a tablespoon or so of milk
crisp croutons of rustic bread
Combine the onion with the lentils; season with half the oil, a nice pinch of marjoram leaves and a pinch of salt, if necessary.
Slice the asparagus into halves lengthwise if they are thick; if thin, no need. Blanch in boiled salted water until just cooked through. Remove, drain, and cool by immersing in cold water mmediately. Set aside.
Cook the egg and milk mixture, seasoning with salt and pepper, in a small amount of the olive oil until they are creamy and just beginning to form curds; Do not overcook; they must be very creamy.
Arrange the lentils on the plates in a domed shape, surround them with the scrambled egg and garnish with the asparagus.