Alternative recipe name: new apartment buckwheat lentil salad. Because this was the first thing I made in our new apartment! Which I’m smitten with, by the way. It has granite countertops, a patio, and in-suite laundry machines, which is quite possibly my favourite feature. I can actually do laundry whenever I want! Okay, yeah… that novelty is probably going to wear off quickly. But not the granite countertops – I will forever love those.
Anyways, the day after we moved was Canada Day and everything was closed. So we were nearly doomed to living off of eggs and toast for the rest of the day, but then I found out about Herrle’s Market – a farm market just outside of Waterloo that happened to be open that day!
I went a little vegetable happy while shopping and came out with nearly half the market. Including asparagus, which I used to hate but am now maybekindofsortof warming up to. I have JZ’s mom and dad to thank for that. I was over for dinner at their place last year when we got on the topic of vegetables and I told his dad: “I actually don’t hate any vegetables – except for asparagus”… Guess what we were having with our dinner that night? Oops, major dinner guest fail.
But, as it turns out, I actually liked it that night. They prepared it with olive oil, garlic, and Parmesan, which I’ve replicated at least three or four times already this spring. But this time instead of making it on its own as a side dish, I decided to add it to a buckwheat lentil salad to make an easy farmers market lunch. The buckwheat’s nutty flavour is a great pairing for the earthy flavours in this salad, which get brightened up by the lemon vinaigrette. And of course I finished it off with some Parmesan – the real secret to making vegetables taste good. So if you think you don’t like asparagus, try this dish – you might be surprised!
- ¾ cup dry buckwheat groats
- ⅔ cup dry French lentils
- ½ lb cremini mushrooms, sliced
- 1 lb asparagus
- 1 clove garlic
- 3 tbsp olive oil, divided
- Juice of ½ lemon (~3 tbsp)
- ½ tsp Dijon
- ½ cup shredded Parmesan
- Preheat your oven to 400F.
- Cook your buckwheat and lentils according to their packages' directions and set aside when done.
- Meanwhile, snap off the woody stems of your asparagus and toss them in a square baking dish with 1 minced clove of garlic, 1 tbsp olive oil, and salt. Place in the heated oven and roast for about 15-20 minutes, taking them out midway through to toss. Once they are done roasting, remove from the oven and cut into 1 inch pieces.
- Then heat up ½ tbsp olive oil in a pan. When it is heated, add half the sliced mushrooms and a pinch of salt. Saute until they are nicely browned. Then add another ½ tbsp oil and saute the other half of the mushrooms. Set them aside.
- In a large bowl combine the cooked buckwheat and lentils, asparagus (make sure any garlic and oil in the dish is added to the bowl too), and mushrooms. Add the last tbsp of oil, lemon juice, Dijon, and shredded Parmesan. Stir to combine and taste, then add salt as needed.
Are there any vegetables you don’t like?