- 1 bunch of (preferably) wild asparagus, washed and ends removed
- 1 cup cooked lentils brown or green work well (or sprouted)
- 2 Bartlett pears washed, cored and sliced ½ inch thick
- 2 tablespoons olive oil
- 2 tablespoons Balsamic reduction
- Salt to taste
Preheat oven to 375F. Put your asparagus and sliced pears on a cooking sheet and drizzle your olive oil. Sprinkle your salt. Mix well to make sure that your pears and asparagus is well coated. Cook for 15 minutes.
Remove from the oven and let cool for 5-10 minutes.
Sprinkle your lentils and scoop up juices from your baking sheet and drizzle them over your asparagus along with the balsamic reduction.