Lentil-Asparagus-Corn Salad

Orange lentils make for a witty pairing with corn and asparagus in this vivid appetizer that also flirts with edible flowers and snippets of torn mint. We’re especially romanced by Chef Sam DiBattista’s Lemon-Honey Cayenne Dressing — lip-warming and tart.

Lentil-Asparagus-Corn Salad with Lemon-Honey Cayenne Dressing Recipe


2 bunches asparagus, blanched in salted water for 2 minutes, then ice bath and cut on bias
2 cups cooked lentils (I used orange lentils but any lentil will do)
4 ears of corn cut off cob, use raw
Small bunch of torn mint
Small bunch dill
Small bunch edible flowers, if available


  1. Toss first 3 ingredients in a bowl with a drizzle of EVOO and season with sea salt.

For the dressing:

  1. 1/2 cup dressing composed of 1 part fresh lemon juice, 2 parts EVOO, 1 tbsp dark honey and good pinch of cayenne, whisk to emulsify.
  2. Arrange on plate and drizzle with dressing. Garnish with torn mint, dill, and flowers.

Recipe by Sam Dibattista, Vivo Kitchen / Photography by Adam Milliron / Styling by Ana Kelly

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