Asparagus Salad with Black Beluga Lentils and Red Mullets

A more wonderful asparagus recipe:

Rinse the asparagus spears and remove the peel, cut the woody ends into small pieces. Boil the peels and the working steps in about 400 ml of water with a little bit of salt and 2 tsp of sugar. Steep for 10 min, then pour through a sieve and reserve. Cook the asparagus spears in the asparagus broth for about 4 min. Take out the asparagus spears, keep the broth. Sauté onion in butter at low temperature for 20 min until soft. Pluck thyme leaves from stems. Mix 3 tbsp juice of one lemon with a little bit of salt, sugar and grape seed oil, pour over asparagus spears and marinate.

Gently simmer the lentils in the asparagus stock with the bay leaf seasoning for about 25 minutes. The lentils should then be cooked and the broth completely boiled away. Caramelize 2 tbsp. sugar in a small saucepan and extinguish with a little vinegar. Stir until the sugar has dissolved. Pour over lentils, season with salt, pepper and remaining vinegar. Remove bay leaf seasoning. Quickly fold in cold butter and prepared diced vegetables.

Sauté red mullet in olive oil for 1 minute on skin side. Season fish with salt, add halved garlic clove and thyme. Turn mullets to other side and finish roasting for about 30 seconds.

Divide asparagus evenly on plates, pile lentils on top and arrange braised onion and red mullets on top.

Aromatic white wine

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