Roasted Asparagus with Romesco Sauce and French Lentils

• Produce

  • 2 lbs Asparagus
  • 1 cup Cherry tomatoes
  • 2 cups French lentils, cooked
  • 4 Garlic clove
  • 1/2 Lemon, Juice of

• Condiments

  • 3 tbsp Almond butter

• Baking & Spices

  • 1/4 tsp Celtic sea salt
  • 1/4 tsp Paprika, smoked
  • 1/4 tsp Pepper, Freshly cracked
  • 1 Red pepper
  • 1/4 tsp Salt + more

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 2 tbsp Coconut oil
  • 1/2 cup Olive oil, Extra Virgin

• Other

  • to serve (optional, but awesome: 1 cup sliced cherry tomatoes, fresh raw salad greens, cooked brown rice

Found on willfrolicforfood.com

Description

Ingredients

• 2 lbs asparagus (I used 1 lb green 1 lb purple)
• 2 tablespoons coconut oil, melted
• juice of 1/2 lemon
• 3 garlic cloves, finely minced
• 1/4 teaspoon freshly cracked pepper
• 1/4 teaspoon Celtic sea salt
• 1 red pepper, halved
• 1 cup cherry tomatoes (or any low-water tomato like Roma)
• 1/2 cup extra virgin olive oil
• 2 teaspoons apple cider vinegar
• 3 tablespoons almond butter
• 1 garlic clove
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt + more to taste
• 2 cups cooked french lentils (cook according to your preference)
• to serve (optional, but awesome): 1 cup sliced cherry tomatoes, fresh raw salad greens, cooked brown rice

Directions

• Preheat the oven to 375F. Line a large baking sheet with parchment paper. Cut of the hard ends of the asparagus. Then spread the asparagus out on the baking sheet. Toss with the melted coconut oil, lemon, minced garlic, pepper and salt. If you’re asparagus is cold from the fridge, work quickly as the coconut oil will solidify. Pop the asparagus in the oven and cook for 18 mins or until fork tender and beginning to crisp. Then remove from the oven and cover until ready to serve.
• To make the sauce, set the oven to broil. Line another large baking sheet with parchment paper. Set your peppers and tomatoes on the baking sheet. Broil for 3-5 minutes, flipping the pepper halves every 30 seconds until the outsides start to blacken. The tomatoes will pop (I find this hilarious) so be careful of their wily juices! It’s ok if the tomatoes start to blacken, it gives the sauce extra flavor! One the pepper is blackening on the outside, remove the veg from the oven. Place the pepper in a bowl and cover with a tight fitting lid or plastic wrap for 10 minutes or until cool enough to handle. Peel the skin off of the red pepper and remove the green top, seeds and white pith. Add the pepper to the bowl of a high powered blender along with the tomatoes, olive oil, apple cider vinegar, almond butter, garlic, smoked paprika and salt. Blend until creamy.
• To serve, spread your asparagus out on your plates, top with lentils, romesco sauce and sliced tomatoes. If you’re serving with salad greens and rice, plate those first. Dig in!