Black Lentils with Asparagus, Jamón, and Crème Fraîche Sauce Recipe

All our favorite Spanish and French flavors combine in this dish from Los Angeles! It's a combination of crispy black lentils with pencil-thin asparagus and Jamón Serrano and then all topped with a Crème Fraîche Mustard sauce! My mouth is already watering writing this Black Lentils with Asparagus, Jamón, and Crème Fraîche Sauce recipe down!

5 from 1 vote

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Prep Time 10

Cook Time 40

Total Time 50

Course Appetizer, Dinner, Lunch, Main, Snack

Cuisine American, Spanish

Diet Gluten Free

Servings servings

Calories 204 kcal

Ingredients

Cook The Lentils:

1 cup black beluga lentils rinsed
2 cloves garlic
2 cups low-sodium chicken broth or water
2 tablespoons extra-virgin olive oil plus more for drizzling
kosher salt
Freshly ground black pepper

Roast The Asparagus:

extra-virgin olive oil
1 bunch pencil-thin asparagus woody ends trimmed
kosher salt
Freshly ground black pepper
4 paper-thin slices Serrano ham or prosciutto

For The Sauce:

1/3 cup crème fraîche
3 tablespoons whole-grain mustard
1 tablespoon freshly squeezed lemon juice
kosher salt
Freshly ground black pepper

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. Otherisee, set thm aside until ready to use.
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.

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Nutrition

Serving: 1servingCalories: 204kcalCarbohydrates: 22gProtein: 12gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 8mgSodium: 127mgPotassium: 253mgFiber: 9gSugar: 2gVitamin A: 654IUVitamin C: 7mgCalcium: 61mgIron: 4mg

Keyword easy appetizer, Lentil recipe