|Saturated fat||0.5 g|
|Polyunsaturated fat||0.4 g|
|Monounsaturated fat||2.5 g|
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- Bring 2 quarts of water to a boil. Add lentils and reduce heat to a simmer. Cooked until lentils are cooked through but still retain a bit of bite, about 30 minutes. Drain and set aside.
- Trim the asparagus and cut into ½ inch pieces. Add ½ teaspoon of the olive oil to a frying pan over medium heat. Add the garlic and sauté until softened, about 1 minute. Add the asparagus pieces and sauté until tender, about 3 minutes. Remove from heat.
- Combine the lentils, asparagus, pea shoots, and green onions in a large salad bowl. In a separate, smaller bowl, whisk together the remaining olive oil, shallot, mustard, vinegar, and freshly ground black pepper. Toss the dressing with the lentil salad and serve.
- Handy Hint: If your asparagus stalks are thick, instead of trimming off most of the bottom, use a vegetable peeler to peel the ends of the spears away to remove any fibrous outer layers and trim only the roughest ends. The inner stalk is quite delicious.