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Ingredients
For 4 Serving(s)
warm-asparagus-salad-with-basil-and-mint-pesto
- 2 clv garlic
- 1 t salt
- 1/2 c walnut pieces
- 1 c basil leaves
- 1/3 c mint leaves
- 1/3 c lemon juice
- 1/3 c olive oil
- black pepper
- crushed red pepper flakes
- 2 c cooked brown rice
- 1 1/4 c cooked lentils
- 1 lb asparagus
- 1/2 c chopped fresh chives
Warm Asparagus Salad with Basil and Mint Pesto Directions
- Combine the garlic, salt, and walnuts in the bowl of a food processor, and pulse a few times. Add the basil, mint, lemon juice, and a pinch of black pepper and red pepper flakes, and pulse once or twice to combine and roughly chop. With the motor running, add the olive oil in a steady stream, and process until combined, but still a bit chunky.
- Bring a medium pot of water to a boil and blanch the asparagus pieces for 1 ½ minutes. Drain and immediately plunge in an ice water bath to stop the cooking. Drain again.
- Place the brown rice and lentils in a serving bowl and toss to combine. Fold in the asparagus and some generous dollops of pesto, until everything is nicely coated. Serve topped with fresh chives.