Asparagus Lentil Salad in a Purée!
One bunch of Asparagus
Three small yellow potatoes, cubed
2 c. cooked green lentils
A dash of dill
Preheat oven to 425 degrees. Roast asparagus (15 min) and potatoes (30 min, turning once at 15 minutes) in oven with a drizzle of olive oil. Combine cooked lentils, dill, potatoes, asparagus and a half a cup of water in blender and blend to desired consistency.
Adapted from this recipe.
Contributed by the wonderful mother and photographer Cristin More.