Green lentils, asparagus and watercress

When this recipe was first published I used young pecorino cheese in it so as not to outdo the asparagus.
I have since realized that fresh asparagus actually withstands quite a lot and can impart its flavor over
pretty gutsy dishes. A flavorful sheep's cheese is ideal with the earthy lentils.

Serves 4 generously
1 cup green lentils
4 cups watercress (thick stalks
removed)
² ³ cup parsley
² ³ cup light olive oil
1 tbsp red wine vinegar
1 garlic clove, peeled
salt and black pepper
1 large bunch thin asparagus spears
3½ oz semi-mature pecorino (or one
of the more full-bodied varieties of
Manchego), broken into chunks
walnut oil to finish (optional)
4 lemon wedges
Wash the lentils in cold water, then place in a saucepan with plenty
of fresh water and bring to the boil. Simmer for 15 minutes, or
until the lentils are just cooked but haven’t started to disintegrate.
While the lentils are cooking, put half the watercress, the parsley,
olive oil, vinegar, garlic and some salt and pepper into a food
processor. Blitz until smooth. Pour into a bowl.
As soon as the lentils are cooked drain them well and mix them,
while still hot, with the watercress dressing. Taste and adjust the
seasoning; you will probably need more salt.
Cook the asparagus in simmering salted water for 2 to 3 minutes;
drain. Cut the spears into roughly 2½-inch-long segments.
You can serve the salad warm or at room temperature. Toss
together the lentils, asparagus and most of the remaining
watercress. Add pieces of cheese as you plate the salad.
Drizzle with walnut oil, if using, and garnish with the reserved
watercress. Serve with wedges of lemon.

220 | Pulses