Crispy Black Lentils with Asparagus, Jamon Serrano, and Crème Fraîche Mustard Sauce

To 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. Bring to a boil then 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 add to the rimmed baking sheet to roast along with the asparagus.

To Roast The Asparagus: Meanwhile, heat an oven to 450°F and arrange a rack in the middle. Place asparagus on a rimmed baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Add 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 Creme Fraiche 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.