Asparagus and Green Lentils With Poached Egg

This dish is built on simple ingredients that provide balance, texture and steady flavour. It suits everyday cooking because the steps are direct and the components are easy to prepare. The combination of lentils, asparagus and a soft poached egg creates a meal that is filling without being heavy.

Main Components

The dish relies on three core elements: cooked green lentils, blanched asparagus and a poached egg. Supporting ingredients include aromatics such as shallot or onion, herbs, olive oil and an acidic note like lemon juice or vinegar. Each part contributes a specific texture or flavour, making the final plate cohesive without requiring complex techniques.

Here are the primary items used:

  • Green lentils
  • Asparagus
  • Eggs
  • Aromatics such as shallot, onion or garlic
  • Olive oil
  • Lemon juice or vinegar
  • Salt, pepper and optional herbs

Preparing the Lentils

Lentils form the base of the dish, so they should stay firm rather than turning mushy. Start by rinsing them under cold water and checking for any small debris. Simmer them in water with a bay leaf and a halved onion or crushed garlic. The cooking time is usually around twenty-five to thirty minutes. Once tender, drain them and season with salt, pepper, lemon juice or vinegar and any herbs you like. A small amount of mustard can add an extra layer of flavour.

Preparing the Asparagus

Asparagus brings freshness and colour. Trim the tough ends by snapping or cutting them off. Cut the stalks into even lengths. Blanch them in salted boiling water for about two minutes. Place them directly into ice-cold water to stop further cooking and keep the colour bright. This method maintains a crisp texture while softening the thicker parts of the stems.

Cooking the Aromatics

Aromatics create depth without relying on heavy sauces. Cook finely chopped shallot or onion in a small amount of oil until soft. If you want additional flavour, carrot or celery can be added. Once the aromatics have softened, fold in the cooked lentils and warm them gently.

Poaching the Egg

A poached egg sits at the centre of the dish and adds a rich element when the yolk is cut. Simmer water in a shallow pot and add a small amount of vinegar to help the egg white hold together. Crack the egg into a cup. Create a light swirl in the water and slide the egg in gently. Cook it for about three minutes until the white is firm but the yolk remains soft. Remove the egg with a slotted spoon and let excess water drain.

Assembling the Dish

Assembly is straightforward and depends on keeping the ingredients warm. Spoon the lentils onto a plate. Arrange the asparagus around or over the lentils. Place the poached egg in the centre. A light drizzle of olive oil, some additional salt and pepper and optional crushed red pepper can finish the dish.

The main steps again for clarity:

  • Plate the warm lentils
  • Add the asparagus
  • Top with the poached egg
  • Finish with oil and seasoning

Variations and Additions

This dish can be adapted easily without changing its basic structure. Roasted tomatoes add sweetness. Sautéed mushrooms contribute a deeper savoury note. Spinach or kale can be stirred into the warm lentils near the end of cooking. Quick-pickled onions add brightness. A slice of good bread can help bring everything together on the plate.

Serving and Storage

The dish works well served warm or at room temperature. Lentils and asparagus can be prepared ahead of time and stored separately in the refrigerator. The egg should be poached just before serving. Lentils can be cooked in larger batches for future meals, making this recipe practical for planned weekly cooking.

Summary

Asparagus and green lentils with a poached egg is a balanced meal built on dependable steps and straightforward ingredients. The lentils supply structure, the asparagus adds lightness and the egg unifies the dish with a soft, rich centre. It fits both quick everyday meals and larger batch-cooking plans thanks to its flexible components and simple method.