asparagus and green lentils with poached egg
asparagus and green lentils with poached egg is an impressive looking brunch dish perfect for spring . the cooked lentils are tossed in a dijon vinaigrette . the yolk from the poached egg makes a velvety sauce over the roasted asparagus and lentils.
thin aspargus, olive oil, salt and pepper, red wine vinegar, dijon mustard, chopped thyme, dash white vinegar, cooked lentils, large eggs
- 1 lb thin aspargus
 - 2 tbsp olive oil
 - salt and pepper
 - 2 1/2 tbsp red wine vinegar
 - 1 tbsp dijon mustard
 - 1/4 tsp chopped thyme
 - dash white vinegar
 - 1 1/3 cups cooked lentils
 - 4 large eggs

- preheat the oven to 350f.
 - toss asparagus with 1 tbsp oil, arrange on a baking sheet in a single layer and season with salt and pepper.
 - roast about 10 minutes until tender.
 - meanwhile make the dressing, in a medium bowl combine the red wine vinegar, dijon, thyme, and remaining tablespoon oil.
 - whisk until emulsified.
 - add lentils and stir to combine.
 - set aside and let lentils absorb the dressing.
 - to poach the eggs, fill a large saucepan with water, about 1 1/2 inches deep.
 - bring water to a boil, then reduce to a simmer.
 - add white vinegar.
 - one at a time crack the eggs into a ramekin and tip egg into water.
 - cook 3 minutes.
 - remove and place on a plate lined with paper towels to absorb water.
 - to serve divide asparagus on 4 plates, top with dressed lentils and place one egg on top.
 - season with pepper and serve right away.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 lb thin aspargus
- 2 tbsp olive oil
- salt and pepper
- 2 1/2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1/4 tsp chopped thyme
- dash white vinegar
- 1 1/3 cups cooked lentils
- 4 large eggs

 ### Assistant: The ingredients you'll need are:
- 1 lb thin aspargus
- 2 tbsp olive oil
- salt and pepper
- 2 1/2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1/4 tsp chopped thyme
- dash white vinegar
- 1 1/3 cups cooked lentils
- 4 large eggs


You can follows these steps to make the recipe:
- preheat the oven to 350f.
- toss asparagus with 1 tbsp oil, arrange on a baking sheet in a single layer and season with salt and pepper.
- roast about 10 minutes until tender.
- meanwhile make the dressing, in a medium bowl combine the red wine vinegar, dijon, thyme, and remaining tablespoon oil.
- whisk until emulsified.
- add lentils and stir to combine.
- set aside and let lentils absorb the dressing.
- to poach the eggs, fill a large saucepan with water, about 1 1/2 inches deep.
- bring water to a boil, then reduce to a simmer.
- add white vinegar.
- one at a time crack the eggs into a ramekin and tip egg into water.
- cook 3 minutes.
- remove and place on a plate lined with paper towels to absorb water.
- to serve divide asparagus on 4 plates, top with dressed lentils and place one egg on top.
- season with pepper and serve right away.
- .

