We used Joshua McFadden’s Six Seasons (2017) recipe for raw asparagus salad for inspiration. Well-drained lentils add texture and body to this tribute to Spring. 

It’s possible to do this all spring and maybe into summer, but you should try something else once the asparagus at the markets starts to get woody. If you find them out of season, we’d suggest roasting or steaming them instead of eating them raw.

• 1/4 cup fresh lemon juice, or to taste
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 Medjool dates, chopped (we love Rancho Meladuco dates)
• 1 pound spring asparagus (see note), trimmed
• 2 cups cooked, well-drained Rancho Gordo Black Caviar or Pardina lentils
• 1/2 cup dried breadcrumbs
• 1 teaspoon grated lemon zest
• 1/4 cup chopped mint leaves
• Kosher salt and freshly ground black pepper
• 1 ball of Italian burrata
• Flaky sea salt for serving

Serves 4 

1. In a bowl, combine the lemon juice, olive oil, and chopped dates. 
2. Cut the asparagus on a sharp angle into very thin slices (you can use a mandolin for this, if you like). 
3. Add the asparagus and lentils to the bowl with the lemon juice and stir to combine. 
4. In another small bowl, combine the breadcrumbs, lemon zest, mint leaves, salt, and pepper. Just before serving, add the breadcrumb mixture, and toss gently. 
5. Place the burrata on a serving plate or platter and spoon the lentil-asparagus mixture around it. Finish with flaky salt, freshly ground pepper, and olive oil. Break into the burrata before serving so it can be divided among the plates.