Salad of lentils, asparagus and mustard vinaigrette

We love vegetables and in summer we usually take them in salad, since stewed are very hot, how do you usually eat them?

Ingredients for 2 servings:

- 5.3 of lentils

- 1/2 onion

- 4 fresh asparagus

- 1/2 cucumber

- 1/2 tomato

- 15 toasted cashews

- Sweet paprika

- Salt

For the mustard vinaigrette:

- 1 tablespoon of mustard

- 1 tablespoon of water

- 3 tablespoons of oil 

- 1 teaspoon of honey

Recipe:

- Place the lentils in a colander, pour some water to remove the broth they bring and drain well.

- Cut the stalk of the asparagus cutting where you notice that the knife easily enters.

- With a potato peeler, peel the asparagus from under the yolk until the stem until you notice that it is soft.

- Cook them in boiling water with a little salt for about 8 minutes or until they are soft to your liking.

- Remove from heat, let them cool and cut them into pieces. (If you have left over you can store them in a tupper with cooking water in the fridge).

- Prepare the vinaigrette by mixing all the ingredients and stirring well with some rods until they are emulsified.

- Peel the onion and cut it into very small squares.

- Wash, peel and cut the cucumber and tomato into squares.

- Mix the lentils, onion, asparagus, cucumber, tomatoes and cashews in a large bowl.

- Sprinkle a little salt and paprika and stir.

- Pour the vinaigrette at the moment of serving.

Bon appétit!