lentil salad with asparagus

http://www.purewow.com/entry_detail/recipe/2334?media=print

Makes 4 to 6 servings

INGREDIENTS

1½ cups French green lentils, rinsed and picked over ½ pound asparagus, trimmed
1/3 cup chopped toasted walnuts
4 scallions, white and light-green parts only, finely chopped
1 garlic clove, pressed or finely chopped
¼ cup extra-virgin olive oil
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon flaky sea salt
¼ cup finely chopped flat-leaf parsley
3 tablespoons finely chopped dill fronds
½ cup crumbled feta cheese

Start to Finish: 45 minutes

DIRECTIONS

1. In a medium saucepan, combine the lentils with 6 cups water. Bring the water to a boil and simmer the lentils until tender, about 20 minutes. Drain the lentils and transfer them to a large bowl. 2. Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Place the asparagus in the steamer basket to steam for 5 minutes. Run the asparagus under cool water, then slice into 2-inch pieces and set aside.
3. Add the walnuts, scallions, garlic, olive oil, lemon zest, lemon juice and salt to the lentils. When the lentils stop steaming, about 5 minutes, mix in the reserved asparagus and the parsley, dill and cheese. Serve warm or at room temperature.