British Asparagus & Lentil Salad with Poached Eggs

Serves: 2

Preparation time: 15 minutes

Cooking time: 25 minutes

1 bundle British asparagus (approx 250g)

3 tbsp olive oil

salt and freshly ground black pepper

1 small red onion, finely diced

2 sticks celery, finely chopped

1 clove garlic, crushed

1 small red chilli, de-seeded and finely chopped

400g can brown lentils, drained

150g baby cherry tomatoes, sliced in half

3 tbsp chopped fresh coriander

2 large free range eggs

Preheat oven to 200°C/gas mark 6. Trim the woody ends from the asparagus and brush the spears with 1 tablespoon of oil. Place the asparagus in shallow oven proof dish or roasting tin, season with a little salt and freshly ground black pepper and cook for 6-8 minutes or until tender.

Heat the remaining oil in a non-stick frying pan, add the onion, celery, garlic and chilli and sauté over a low heat for 5-10 minutes or until onions are soft.

Add the lentils and tomatoes and cook for a further 5 minutes or until the lentils are hot. Remove from the heat and stir in the coriander.

To poach the eggs, place a large saucepan of water on the hob and bring to a fast rolling boil. Crack the eggs into the boiling water and immediately lower the heat to low-medium for 2 minutes.

Divide the lentil mixture between two serving bowls, lay the asparagus over the lentil mixture. Using a slotted spoon remove the eggs from the water and gently place on the asparagus, break the eggs open slightly to allow the yolk to run out. Sprinkle over the coriander and serve immediately.