And since it has, asparagus is more locally available. Nothing against the Peruvians, but I feel a little guilty buying asparagus from that far away. We’ve got asparagus from California in our markets again. (Come to think of it, it’s not that different, especially considering I’m flying to Peru for less than I fly to California. But I digress…)

Tonight I finally made one of my favorite spring-time recipes. And yes, it’s got asparagus! It’s so easy, simple and light and o so flavorful.

The recipe is here at Delicious Living.com. Thanks to the folks at Vegalicious.com for the tip.

Roasted Asparagus with Lentils

Serves 2 / According to Traditional Chinese Medicine, asparagus is a natural detoxifier; it also contains inulin, a carbohydrate that increases beneficial gut flora. Cayenne pepper, surprisingly, is healing for your innards, unlike other peppers, which can irritate.

¾ cup dried red lentils

1½ cups water

2 large cloves garlic (or more to taste), minced

¼ teaspoon cayenne pepper

1 teaspoon ground coriander

1 bunch (1 pound) asparagus, tough ends trimmed

Olive oil cooking spray

Zest of 1 medium lemon

Juice of ½ medium lemon

1 cup cooked brown rice

4 green onions, green tops only, finely chopped

1. In a small saucepan, combine lentils, water, garlic, cayenne, and coriander. Bring to a boil, reduce heat, cover, and simmer steadily for about 15 minutes.
2. Meanwhile, preheat broiler and place oven rack as close to heat as possible. Spray a baking sheet with oil; spread asparagus on it in a single layer. Coat asparagus with cooking spray and sprinkle with salt and pepper. When broiler is very hot, cook asparagus 3-5 minutes, until crisp. Remove from oven and transfer to a large platter to cool a bit. Add half of lemon zest and juice, tossing to distribute flavors.
3. When lentils are tender, stir in cooked rice and green onions. Add salt and pepper to taste. To serve, fill two shallow bowls with rice mixture and top with roasted asparagus; drizzle remaining lemon zest and juice over all.

PER SERVING: 419 cal, 6% fat cal, 3g fat, 1g sat fat, 0mg chol, 26g protein, 78g carb, 15g fiber, 17mg sodium

Categories: Cooking, Environment, Food & Nutrition, Recipes
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