How to make asparagus with lentils and hazelnut romesco sauce

Make the most of asparagus season by complementing your spears with earthy lentils and smoky romesco

(Photos by Julia Platt Leonard)

The British asparagus season is fleeting, starting at the end of April and finishing about 8 weeks later in June. While it’s here, grab it.

Nothing – aside from fresh peas and rhubarb, perhaps – says spring in quite the same way.

It’s versatile too – steam, boil, grill or even eat asparagus raw and shaved in a salad, if you find especially fresh and tender spears.

Asparagus doesn’t need much except for a squeeze of lemon and a drizzle of olive oil, with some sea salt and freshly ground black pepper.

But it also doesn’t mind sharing the plate, which is helpful if you want to make your precious spears go further to feed a group.

Asparagus with lentils and hazelnut romesco sauce

Serves 4-6

1 bunch of asparagus, about 225-250g
150g puy lentils
1 tbsp chopped chives
Splash of olive oil
Salt

Romesco sauce

2 red romano peppers or 80g roasted red peppers from a jar
1 clove garlic, chopped
20g toasted hazelnuts plus extra for garnish
1 tbsp sherry vinegar
1 tbsp chopped coriander
Pinch of pimenton (smoked paprika)
¼ tsp paprika
25ml olive oil
Salt 

Rinse the lentils and boil in water until just al dente. Drain and place in a bowl, add a splash of olive oil, salt and the chopped chives. Mix and set aside.

To make the romesco sauce, if roasting the peppers, place in a hot oven or over a gas flame until blackened. Place in a bowl, cover and leave for about 10 minutes. Remove the blackened skin, stem and seeds from inside the peppers. Set aside.

Place the roasted peppers, garlic, nuts, vinegar, coriander and spices in the small bowl of a food processor or blend with a stick mixer. Blitz and then drizzle in the olive oil until you have a smooth mixture. Taste and season generously with salt.

Steam or boil the asparagus until just cooked through. Drain and plate with the lentils and top with the romesco sauce and extra chopped hazelnuts.

@juliapleonard