The ultimate souvenir recipe is this Black Lentils with Asparagus, Jamón, and Crème Fraîche Sauce recipe, which is a nod to a restaurant that’s not around any longer.
When I first graduated from college, I moved back to Los Angeles and into an apartment with my older sister. We’d frequent this hole-in-a-wall BYOB tapas place that had a cool-kids-meet-Barcelona vibe and the menu—modern takes on classic tapas and lots of Rioja—channeled Spain almost as well as Vicky Christina Barcelona.
The one thing I always think about is their crispy lentils with Jamón. Here, I’ve added in some asparagus and a mustard sauce for a super simple Spring dish.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Black Lentils with Asparagus, Jamón, and Crème Fraîche Sauce Recipe
Ingredients
- 1 cup black beluga lentils
- 2 cups low-sodium chicken broth or water
- 2 cloves garlic
- 2 tablespoons extra-virgin olive oil plus more for drizzling on the asparagus
- Kosher salt and Freshly ground black pepper
- 1 bunch pencil-thin asparagus woody ends trimmed
- 4 paper-thin slices Serrano ham or prosciutto
- 1/3 cup crème fraîche
- 3 tablespoons whole-grain mustard
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Cook The Lentils: Rinse the lentils, then pick out any debris. Place the lentils in a small saucepan and add the broth or water, garlic, and 2 tablespoons of olive oil. Then, bring to a boil and reduce to a simmer until the lentils are tender, about 30 minutes. (Keep adding water as needed to make sure the lentils are just barely covered). Remove lentils from heat and add a big pinch of salt, then drain. If you want them crisp, toss the lentils with additional oil, then spread them into a single layer on a rimmed baking sheet leaving room for the asparagus and ham.
- Roast The Asparagus: Meanwhile, heat an oven to 450°F and arrange a rack in the middle. Drizzle the asparagus with olive oil, season with salt and pepper, and toss to coat. Place the asparagus on the rimmed baking sheet and the thin slice of prosciutto or ham and roast until ham is crisp and asparagus is knife tender, 5 to 10 minutes, depending on the thickness.
- For The Crème Fraîche Mustard Sauce: Mix together crème fraîche, whole grain mustard, and lemon juice. Add a pinch of salt and some freshly ground black pepper then whisk until smooth.If needed, add some water until the sauce has the consistency of melted ice cream. Arrange the lentils and asparagus on a serving plate, top with the crisp ham, drizzle with the sauce and serve.
