Lentil Salad with Spring Greens, Asparagus, and a Soft Egg

Name: Lentil Salad with Spring Greens, Asparagus, and a Soft Egg
Ingredients: 1 cup green or puy lentils, rinsed; Optional aromatics: 1 carrot, roughly chopped; 1 celery stalk, roughly chopped; thyme or parsley leaves; 1 bay leaf; 1 dried chili or chile flakes; 2 or 4 eggs (depending on how many you’d like on your salad); 2 Tablespoons butter, ghee, or coconut oil; 1/2 pound asparagus, sliced on the diagonal; 1 bunch radishes or hakurei turnips, rinsed and halved lengthwise if small, quartered if large, if using daikon radish, dice to match the side of radishes; 1 lemon, halved; 8 cups mixed greens; Small handful of fresh parsley, chopped; Small handful of fresh chives, chopped; Extra virgin olive oil; Balsamic vinegar; Flaky sea salt; Freshly cracked black pepper

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Lentil Salad with Spring Greens, Asparagus, and a Soft Egg Recipe adapted from Kimberley Hasslebrink From the recipe author: “Aside from the charred lemon,

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Ingredients

1 cup green or puy lentils, rinsed
Optional aromatics: 1 carrot, roughly chopped; 1 celery stalk, roughly chopped; thyme or parsley leaves; 1 bay leaf; 1 dried chili or chile flakes
2 or 4 eggs (depending on how many you’d like on your salad)
2 Tablespoons butter, ghee, or coconut oil
1/2 pound asparagus, sliced on the diagonal
1 bunch radishes or hakurei turnips, rinsed and halved lengthwise if small, quartered if large, if using daikon radish, dice to match the side of radishes
1 lemon, halved
8 cups mixed greens
Small handful of fresh parsley, chopped
Small handful of fresh chives, chopped
Extra virgin olive oil
Balsamic vinegar
Flaky sea salt
Freshly cracked black pepper