Ingredients
1lbthin asparagus,woody ends trimmed
2tbspolive oil
salt and pepper
2½tbspred wine vinegar
1tbspDijon mustard
¼tspthyme,chopped
dashwhite vinegar
1⅓cupscooked lentils
4large eggs
Preparation
Preheat the oven to 350 degrees F.
Toss asparagus with 1 tablespoon oil, arrange on a baking sheet in a single layer, and season with salt and pepper. Roast for about 10 minutes until tender.
Meanwhile, make the dressing. In a medium bowl combine the red wine vinegar, Dijon, thyme, and the remaining tablespoon of oil.
Whisk until emulsified. Add lentils and stir to combine. Set aside and let lentils absorb the dressing.
To poach the eggs, fill a large saucepan with water, about 1½ inches deep. Bring water to a boil, then reduce to a simmer. Add white vinegar.
One at a time crack the eggs into a ramekin and tip the egg into the water. Cook for 3 minutes. Remove and place on a plate lined with paper towels to absorb water.
To serve divide asparagus on 4 plates, top with dressed lentils and place one egg on top. Season with pepper and serve right away.
