Orange lentils make a witty pairing with corn and asparagus in this vivid Lentil Asparagus Corn Salad, which also flirts with edible flowers and snippets of torn mint. We’re especially romanced by Chef Sam DiBattista’s of Vivo Kitchen‘s lip-warming and tart Lemon-Honey Cayenne Dressing.
DiBattista opened Vivo in Bellevue in 2000 and moved the restaurant to Beaver Street in Sewickley in 2011. The menu has always centered on fresh, local ingredients, and this salad shows that philosophy at its simplest. It’s a fresh side dish that works just as well as an appetizer, a potluck side, or a light lunch.
What Are the Health Benefits of Lentils and Asparagus?
Asparagus is low in calories but rich in nutrients, making it a fantastic addition to any healthy meal. It’s an excellent source of fiber, which supports digestive health and helps regulate blood sugar levels. Asparagus is also high in antioxidants, including vitamins A, C, and E, which help fight inflammation and protect the body from oxidative stress. Additionally, asparagus contains prebiotics that nourish beneficial gut bacteria, promoting a healthy microbiome.
Lentils are an affordable nd versatile source of plant-based protein, making them an essential food for vegetarians and vegans. Rich in iron, lentils help maintain healthy red blood cells and combat iron deficiency anemia. They are also an excellent source of fiber, which aids in digestion, reduces cholesterol, and supports weight management by promoting feelings of fullness. Together in this Lentil Asparagus Corn Salad, they make a powerfully healthy combination.
How Do You Make Lentil Asparagus Corn Salad?
Start with the asparagus. Snap off the woody ends, then blanch the spears in boiling salted water for 2 minutes. Transfer them immediately to an ice bath to stop the cooking and lock in their bright color, then pat dry and cut on the bias into bite-size pieces.
Next, prepare 2 cups of cooked lentils. Sam uses orange lentils, which bring a beautiful pop of color, but any variety works (Note that different varieties of lentils vary in cook time). Cut the kernels from four ears of fresh corn and leave them raw; in season, fresh corn is so sweet and crisp it needs no cooking at all.
Toss the asparagus, lentils, and corn in a large bowl with a drizzle of extra-virgin olive oil and a pinch of sea salt.
For the dressing, whisk 1 part fresh lemon juice with 2 parts extra-virgin olive oil, a tablespoon of dark honey, and a good pinch of cayenne until emulsified. The recipe makes about ½ cup. Dark honey, such as buckwheat or a deep wildflower honey, adds a rich, almost molasses-like sweetness that stands up to the lemon and spice.
Arrange the salad on a platter, drizzle with the dressing, and finish with torn mint, dill sprigs, and edible flowers.
Can I Use Green Lentils Instead of Red Lentils?
Yes, and they’ll hold their shape even better. Orange and red lentils cook quickly but soften easily, so simmer them just until tender; start checking after about 5 minutes, then drain and spread them on a sheet pan to cool so they don’t turn mushy. French green lentils and black beluga lentils stay firm and distinct after cooking, which makes them excellent for salads; they take about 20 to 25 minutes to simmer. In a hurry? Rinsed canned lentils work, too.
Tips for Recipe Success
Dress the lentils while warm. Warm lentils absorb flavor best, so toss them with a spoonful of dressing as soon as they’re drained.
Don’t skip the ice bath. It keeps the asparagus crisp and vividly green.
Use the best corn you can find. Out of season, thawed frozen corn works; char it briefly in a hot skillet for extra flavor.
Choose edible flowers carefully. Use only flowers grown for eating, without pesticides. Look for nasturtiums, pansies, or chive blossoms at specialty grocers and farmers markets.
Can I Make This Lentil Salad Recipe Ahead of Time?
Yes. Cook the lentils, blanch the asparagus, and whisk the dressing up to two days ahead, then refrigerate separately. Assemble and garnish just before serving. Leftovers keep for up to three days, though the herbs will wilt.
Naturally allergy-friendly: The salad is gluten-free, dairy-free, and nut-free. For a fully vegan version, swap the honey for maple syrup.
What Can I Serve With Lentil Asparagus Corn Salad?
This salad shines next to grilled salmon, roast chicken, lamb chops, or burgers, and it travels well for picnics and potlucks. It’s also a lovely addition to a spring brunch or Easter table.
For more fresh vegetable recipes, try TABLE‘s one-pan Easy Bake Beans and Potatoes or Anna Franklin’s Pickled Veggie Salad with Mustard Dressing.
Veda Sankaran’s Chilled Cauliflower Soup makes a refreshing starter for the same spring menu.
Planning a day trip to Sewickley? Read our guide to exploring west of Pittsburgh for food and adventure. Then browse more ideas in our Salads and Spring recipes collections.
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Lentil-Asparagus-Corn Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A healthy salad of orange lentils, blanched asparagus, and raw sweet corn with a lemon-honey cayenne dressing, torn mint, dill, and edible flowers.
Ingredients
For the salad:
- 2 bunches asparagus, woody ends trimmed
- 2 cups cooked lentils (orange lentils preferred; any variety works)
- 4 ears corn, kernels cut from the cob, raw
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Small bunch fresh mint, torn
- Small bunch fresh dill
- Small bunch edible flowers, if available
For the lemon-honey cayenne dressing (about 1/2 cup):
- About 2 1/2 tbsp fresh lemon juice (1 part)
- About 1/3 cup extra-virgin olive oil (2 parts)
- 1 tbsp dark honey
- A good pinch of cayenne
Instructions
- Blanch the asparagus in boiling salted water for 2 minutes. Transfer to an ice bath, drain, pat dry, and cut on the bias.
- In a large bowl, toss the asparagus, lentils, and corn with a drizzle of olive oil and season with sea salt.
- Whisk the dressing ingredients until emulsified.
- Arrange the salad on a plate and drizzle with the dressing.
- Garnish with torn mint, dill, and edible flowers.
Notes
Lentils: About 1 cup dry lentils yields roughly 2 cups cooked. Simmer orange or red lentils briefly so they hold their shape; French green or beluga lentils stay firmer. Add 10 to 25 minutes if cooking lentils from dry.
Vegan: Use maple syrup in place of honey.
Make ahead: Cook the lentils, blanch the asparagus, and make the dressing up to 2 days ahead.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching (asparagus); No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
About the Recipe Author
Chef Sam DiBattista is the chef and owner of Vivo Kitchen in Sewickley, which he opened in Bellevue in 2000 before moving it to Beaver Street in Sewickley in 2011. His menu centers on fresh, local ingredients, with small plates, grilled meats and fish, and house-made desserts, and the restaurant hosts monthly communal Mangia Monday dinners. Read more about the area in TABLE‘s guide to the west of Pittsburgh.
About the Photographer
Adam Milliron is a Pittsburgh food photographer who approaches his work as storytelling. He has photographed dishes and drinks for dozens of local restaurants and chains, as well as for newspapers and magazines. See his work at adammilliron.com.
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