Lentil and barley salad with roasted asparagus, baby spinach and avocado cream

Ingredients :

Ingredients for 4 people

300 g of Almaverde Bio Asparagus Tips
250 g of green lentils
120 g of hulled barley
100 g of fresh spinach
4 Tropea onions
8 walnuts

For the avocado cream
150 g of avocado pulp
1 lime juice
4 spoonfuls of apple vinegar
1 teaspoonful of acacia honey
salt, black pepper

Tips and variations :
The creaminess of the avocado allows you to create a condiment for this dish that does not need the presence of oil.
Course :
First course
With products :
Preparation :
Wash the barley and lentils separately. Boil barley for about 40 minutes and the lentils for 20. Drain both and place them in a bowl. Meanwhile put the frozen asparagus on a baking pan covered with parchment paper, add the onions cut into 4 parts and cook at 180 ° C for about 20 minutes or until cooked. Cut the avocado and take the pulp, blend it with the lime juice, vinegar, honey, salt and pepper. Mix all the ingredients together, add the spinach, avocado cream and chopped walnuts. Serve warm or cold.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

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