date:Sep 18, 2013
with olive oil spray. Drizzle over half the vinegar. Season with pepper. Bake for 30 minutes or until tender.
2. Meanwhile, cook the asparagus in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
3. Heat the oil in a non-stick frying pan over medium heat. Add the garlic and cumin. Cook, stirring, for 1 minute or until aromatic. Add the lentils and water, and cook, stirring occasionally, for 2 minutes or un