Asparagus and Lentil Salad

Ingredients

• 4 large eggs
• 1/4 tsp pepper
• 3 tsps or 1 packet dijon mustard
• 1/4 tsp salt
• 1/2 tsp vinegar
• 6 spears large asparagus, chopped
• 6 leaves arugula
• 1 1/4 cups chickpeas
• 1 cup brown lentils

Directions

1. Simmer lentils for 20 minutes until tender; drain and set aside.
2. Cut asparagus into pieces and cook in boiling water together with chickpeas for 2 minutes.
3. Combine lentils, asparagus, chickpeas and arugula leaves.
4. Add mustard and stir thru, season to taste.
5. Poach eggs by bringing a large pan of shallow water to a gentle simmer. Add a splash of vinegar.
6. Cook the eggs by gently cracking them into the water. Poach for about 3 minutes, until cooked with runny yolks, and remove with slotted spoon.
7. Spoon a mound of lentil salad on to each serving plate and top with egg.