for 4 person

To cook the lentils

250 g	green lentils
	water, boiling

Dressing

1 tbsp	honey mustard
4 tbsp	balsamic vinegar
4 tbsp	olive oil
½ tsp	salt
a little	pepper
½ bunch	dill, finely chopped

Bowls

80 g	diced bacon
3	spring onions incl. green parts, cut into strips
250 g	green asparagus tips
250 g	white asparagus tips
½ tsp	salt
1 bunch	radish, sliced
50 g	baby lettuce

How it's done

To cook the lentils

Cook the lentils in boiling water for approx. 15 mins. until soft, drain.

Dressing

Combine the mustard, balsamic and oil, season. Mix the warm lentils into the dressing, allow to cool slightly. Mix in the dill.

Bowls

Gently fry the diced bacon in a non-stick frying pan until crispy, without adding any oil. Reduce the heat. Add the spring onions and asparagus, season with salt, cover and cook for approx. 10 mins. Serve the lentils, asparagus, radish and salad in bowls.

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