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lentil salad

Roasted asparagus and lentils and Dijon vinaigrette

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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6


  • 1 cup dried lentils +2 1/2 cups water
  • 1 cup quinoa +1 3/4 cups water
  • 1 pound or 454 grams asparagus
  • 2 tablespoons Dijon mustard
  • 2 cloves minced garlic
  • 1/3 cup white wine vinegar
  • 1 cup extra-virgin olive oil
  • 1/4 to 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • chopped pistachios to taste


  • Pre heat the oven to 450 degrees.
  • In a pot with a lid put the lentils and water. Cover and place over medium heat for 20 minutes or so. Until lentils are cooked and soft to bite. When ready drain and let them cool, set aside.
  • In a pot with a lid put the quinoa with water, cover and leave to medium heat until almost all the water is absorbed. Turn off and leave covered until there is no water, all is absorbed. When ready fluff with a fork.
  • Cut asparagus into bite pieces and add them in a pan with a teaspoon of oil and a pinch of salt. Put in the oven for about 15 to 20 minutes or until they are roasted on all sides.
  • Meanwhile in a large bowl mix the Dijon, garlic, vinegar, salt and pepper with a whisk. When they are well integrated, add the oil slowly, until the vinaigrette is ready. Try and adjust seasoning if needed.
  • When the asparagus are ready take them out of the oven and let them cool. Mix with lentils and add vinaigrette to taste.
  • Serve over quinoa and top with chopped pistachios.


-Vinaigrette stays well in the fridge for up to a week.


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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