Updated: Feb 17
The day I tried oven roasted asparagus is the day I fell in love with it. Oven roasted, in my opinion, is the only way to serve up asparagus. When you cook them in the juices of the pears, the result is a deliciously sweetened combination of the two. Drizzle on a little balsamic reduction, and you have an explosion of deliciousness!
In my hometown of Montreal, winter has been less than kind over the past few weeks, and we have been buried over and over again under a ton of snow. I love my salads, but lately, I have been craving something a little more on the warm side. I tried this warm salad the other day after my workout, and I loved the flavors so much. The pears and balsamic reduction balance out the bitterness of the asparagus and sprinkle on some lentils, and you have a wholesome nutrient-rich meal.
Here’s how to make it:
1 bunch of (preferably) wild asparagus, washed and ends removed
1 cup cooked lentils brown or green work well (or sprouted)
2 Bartlett pears washed, cored and sliced ½ inch thick
2 Tbsp olive oil
2 Tbsp Balsamic reduction
Salt to taste
1. Preheat oven to 375F. Put your asparagus and sliced pears on a cooking sheet and drizzle your olive oil. Sprinkle your salt. Mix well to make sure that your pears and asparagus is well coated. Cook for 15 minutes.
2. Remove from the oven and let cool for 5-10 minutes.
3. Sprinkle your lentils and scoop up juices from your baking sheet and drizzle them over your asparagus along with the balsamic reduction.