ABOUT THE RECIPE

INGREDIENTS
6 cups Asparagus (trimmed and sliced in half lengthwise)
3 tbsps Balsamic Vinegar
2 tbsps Extra Virgin Olive Oil
1 tbsp Dijon Mustard
1 tbsp Maple Syrup
1Garlic (clove, minced)
Sea Salt & Black Pepper (to taste)
1 Cucumber (large, diced)
2 cups Lentils (cooked, drained and rinsed)
1/2 cup Slivered Almonds (toasted)
1/2 cup Feta Cheese (crumbled)
PREPARATION
Bring a large pot of water to a boil. Add the asparagus and boil for about 3 to 4 minutes or until tender. Strain the water off of the asparagus then place them in a bowl full of cold water. Set aside while you prepare the rest. (Note: You could also grill or roast the asparagus.)
Combine balsamic vinegar, olive oil, dijon mustard, maple syrup and minced garlic in a jar. Season with a pinch of sea salt and black pepper. Seal with a lid, shake rigorously and set aside.
In a large salad bowl combine asparagus, cucumber, lentils, slivered almonds and feta cheese. Add desired amount of dressing and toss well to combine. Divide into bowls and enjoy!