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Pan-Roasted Asparagus with Seared Avocado & Crispy Shallot-Almond Sizzle
2 Serving Dinner

Pan-Roasted Asparagus

with Seared Avocado & Crispy Shallot-Almond Sizzle

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
470
FAT
18g
CARBOHYDRATES
61g
PROTEIN
24g

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INGREDIENTS

  1. ¾ cup French green lentils
  2. 1 shallot, thinly sliced
  3. ¼ cup sliced almonds
  4. 1 garlic clove, minced
  5. 3 tbsp red wine vinegar
  6. 1 tsp Dijon mustard
  7. 6 oz asparagus, ends trimmed
  8. 1 avocado, halved (pit removed)
  9. 2 oz baby arugula
  10. ¼ oz fresh basil, leaves picked and torn
  11. 5 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition.
Allergens: tree nut (almond)
Tools: Large nonstick skillet, Small saucepan
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
470
FAT
18g
CARBOHYDRATES
61g
PROTEIN
24g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils

Add the French lentils, 2 cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

2
Make the shallot-almond sizzle

Add 3 tbsp olive oil and shallots to a large nonstick skillet over low heat. Cook, undisturbed, until shallots begin to brown, 5 to 7 minutes. Add almonds and stir until shallots are golden brown and almonds are toasted, 3 to 5 minutes. Use a slotted spoon to transfer shallot-almond sizzle to a paper towel, and sprinkle with salt. Leave oil in the pan; you’ll use this pan again—with the oil in it—in step 4.

3
Make the mustard vinaigrette

Add garlic, red wine vinegar, Dijon mustard, 2 tbsp olive oil, and a pinch of salt and pepper to a medium bowl and whisk to combine.

4
Pan-roast the asparagus

Return the large nonstick skillet with oil in it to the stove over medium-high heat. Add asparagus and a pinch of salt. Cook, undisturbed, until asparagus is browned in places, 3 to 4 minutes. Transfer to the bowl with the mustard vinaigrette.

5
Sear the avocado

Return the large nonstick skillet to medium-high heat. Remove the flesh from each avocado half, keeping flesh in one piece. Sprinkle avocado halves with a pinch of salt and place cut-side down in the skillet. Cook, undisturbed, until well browned, 2 to 4 minutes. Top seared avocado with crispy shallot-almond sizzle.

6
Serve

Add arugula to the bowl with the asparagus and vinaigrette and toss to combine. Divide lentils between bowls and top with avocado, asparagus, and basil. Enjoy!

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