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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 Soy-Free Chef's Choice
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
470
FAT
18g
CARBOHYDRATES
61g
PROTEIN
24g

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INGREDIENTS

  1. french green lentils
  2. shallot, thinly sliced
  3. sliced almonds, sliced
  4. garlic clove, minced
  5. red wine vinegar
  6. dijon mustard
  7. asparagus, trimmed
  8. avocado, halved
  9. baby arugula
  10. fresh basil, leaves picked
  11. olive oil
  12. salt and pepper
Allergens: tree nut (almond)
Tools: Large nonstick skillet, Small saucepan
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
470
FAT
18g
CARBOHYDRATES
61g
PROTEIN
24g

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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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