This vegetarian dish is also gluten-free and contains 2 of your 5 a day. When asparagus isn't in season, use tenderstem broccoli, or try adding a handful of sliced radishes for a pop of colour and peppery crunch.
- CourseMain meal
- Prepare15 mins
- Cook20 mins
- Total time35 mins
In a large mixing bowl, whisk together the olive oil, red wine vinegar, mustard, shallot and honey; season. Toss the lentils into the dressing.
Meanwhile, lower the eggs into a pan of boiling water. Simmer for 6½ minutes, then drain and cool in a bowl of cold water. Rinse out the pan, then fill with water and bring to the boil. Add the asparagus and simmer for 2 minutes (thicker spears may need longer while thinner spears less), then drain.
Toss the asparagus and herbs through the lentils, then arrange on a large serving plate. Peel and halve the eggs and place on top, adding a grinding of black pepper and a drizzle more oil, if liked.