Grilled Asparagus with Lentils & Crushed Macadamias
1 Tbsp (15 mL) butter
1 Tbsp (15 mL) finely chopped shallot
½ tsp (2 mL) red pepper flakes, or to taste
1/3 cup (75 mL) crushed, or roughly chopped, raw macadamia nuts
¼ cup (60 mL) white wine
¾ cup (175 mL) cooked French green lentils
1 Tbsp (15 mL) chopped fresh cilantro
salt and ground black pepper, to taste
1 lb (500 grams) asparagus, cleaned and ends trimmed
1 Tbsp (15 mL) canola oil
dash salt and ground black pepper
1 Tbsp lemon juice
fresh cilantro leaves, for garnish
1. Preheat the BBQ.
2. Melt the butter in a medium pan and sauté the shallots, chili flakes, and macadamia nuts and cook until the nuts are lightly golden. Deglaze the pan with white wine and add the cooked lentils and heat through. Mix in the cilantro, season with salt and pepper and remove from the heat.
3. Drizzle canola oil over the asparagus and season lightly with salt and pepper. Grill on the BBQ until slightly charred, but still al dente. Remove from the grill and cut into 1-2 inch pieces. Toss the pieces with the nut and lentil mixture, squeeze on a bit of lemon juice and garnish with fresh chopped cilantro.
Posted with permission from the American Culinary Federation with Credit: Courtesy of Canadian Lentils