CookEat Recipe
Asparagus and Mushroom Baguette Bites
Asparagus, mushrooms and lentils are cooked with butter and folded with parsley and herbs. Spoon the warm topping onto olive-oil baguette toasts.
Method
Steps
Step 1
Trim the woody ends from the asparagus and cut the stalks into 1 cm pieces. Clean and finely chop the mushrooms. Use canned lentils, weighed after draining and rinsing.
Step 2
Melt 60 g of the butter in a wide pan over medium heat. Cook the mushrooms for 8–10 minutes until softened and their liquid has evaporated. Add the asparagus and cook for 4–6 minutes until tender; fold in the lentils to warm for 2 minutes.
Step 3
Wash and finely chop the parsley and herbs. Fold them into the vegetables with the remaining 30 g butter off the heat, stirring until melted; lightly mash some lentils to help bind the topping.
Step 4
Slice the baguette thinly, brush with the olive oil and grill on a hot grill pan for 1–2 minutes per side. Spoon on the finely chopped topping and serve immediately in six portions.
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