Pan-Roasted Asparagus

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.

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.

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.

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.

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.

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!