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Groter
Asparagus and lentil bowl with poached egg
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Ingrediënten
▢
100
g
Beluga lentils
▢
250
g
green asparagus
▢
Salt
pepper
▢
250
g
young kohlrabi with tender leaves
▢
10
g
Parmesan
▢
1
tablespoon
lemon juice
▢
1
teaspoon
mustard
▢
½
teaspoon
honey
▢
1
tablespoon
olive oil
▢
1 ½
tbsp
vegetable stock
▢
2
tablespoons
sesame seeds
▢
2
tablespoons
sunflower seeds
▢
2
tablespoons
of wine vinegar
▢
2
eggs
Instructies
Wash the lentils and cook covered for about 25 minutes over a low heat.
Peel the lower third of the asparagus, cut off the woody ends, halve the stalks lengthways then place in boiling salted water for 4–5 minutes.
Clean, peel, halve and cut the kohlrabi into narrow wedges, cut the leaves into small pieces and set aside.
Whisk together lemon juice, mustard, honey, oil and vegetable stock, season with salt & pepper.
Toast the sesame and sunflower seeds in a pan without fat.
Bring 1 liter of water with salt and vinegar to the boil.
Poach eggs one at a time.
Sprinkle with sesame seeds, sunflower seeds and parmesan and drizzle with the dressing.
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Recipe Category
Eggs
/
Poké bowl