Grilled Lentils with Asparagus

Instructions

1. 1

   Mash the cooled lentils in a large bowl with a fork until roughly half are broken down, leaving some texture. Mix in minced garlic, thyme, 1 tablespoon olive oil, and a pinch of salt.

   Tip: Don't over-process the lentils; you want a mixture that holds together but still feels rustic.

2. 2

   Combine panko breadcrumbs and grated parmesan in a shallow dish. Form the lentil mixture into 8 patties approximately 1.5 inches thick and coat both sides thoroughly with the breadcrumb mixture, pressing gently so it adheres.

   Tip: Refrigerate the patties for 15 minutes to help them hold their shape during grilling.

3. 3

   Toss asparagus spears with 2 tablespoons olive oil, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Arrange on a plate for grilling.

   Tip: Use a grill basket or threading with soaked wooden skewers to prevent small spears from falling through grates.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates and place the lentil patties on the hottest part of the grill.

   Tip: Listen for a satisfying sizzle when the patties hit the grill—this indicates proper temperature.

5. 5

   Grill the lentil patties for 4-5 minutes per side until they develop golden-brown grill marks and feel firm to the touch. Transfer to a serving platter.

   Tip: Avoid moving the patties too early; let them develop a crust before flipping for easier handling.

6. 6

   On another part of the grill or a dedicated grill basket, cook the asparagus for 5-7 minutes, turning occasionally, until charred and tender-crisp.

   Tip: The spears should still have a slight snap when bent, not soft and limp.

7. 7

   Whisk together lemon juice, dijon mustard, and remaining 2 tablespoons olive oil in a small bowl. Season with remaining salt and pepper to create the vinaigrette.

   Tip: Taste and adjust acidity; add more lemon juice if you prefer a sharper dressing.

8. 8

   Arrange the grilled lentil patties and asparagus spears on serving plates. Drizzle generously with the lemon vinaigrette and garnish with fresh mint leaves before serving.

   Tip: Serve warm while the patties still have a slight crispness and the asparagus retains its char.