This week’s recipe comes from Bonnie Nescot of Art’s Tavern in Glen Arbor. She tells us this is an adaptation of a recipe originally from Food & Wine Magazine. It was also an entry it in the Empire Asparagus Festival Recipe Contest.

While enjoying your summer, find time to visit Art’s. The tavern is open daily from 7 a.m. until late, with outdoor seating during the nice days. Art’s is located at 6487 Western Ave. 231-334-3754. www.artsglenarbor.com

Red Lentil Dal with Tamarind & Asparagus

Ingredients:

1 cup masur dal (red lentils), rinsed
1 quart water
¼ tsp. turmeric
¼ cup vegetable oil
½ tsp. yellow mustard seeds
½ tsp. fennel seeds
½ tsp. ground coriander
1 serrano chile pepper, minced
(could also use fresh jalapeno)
3 garlic cloves, minced
1 med. Red onion, thinly sliced
½ lb. thin asparagus, cut into 1 inch pieces
2 T. tamarind concentrate, blended with hot water
1 ½ tsp. kosher salt

Directions:

In a medium saucepan, combine the lentils with the water and bring to a boil. Skim off the foam and stir in 1/8 teaspoon of the turmeric. Cover partially and simmer over moderately low heat, stirring occasionally, until the lentils break down, about 20 minutes.

Meanwhile, in a large skillet, heat the oil. Add the mustard seeds and cook over moderate heat until the seeds start to pop, about 1 minute. Add the fenel seeds, coriander, chile and the remaining 1/8 teaspoon of tumeric and stir until fragrant, 30 seconds. Add the garlic and onion and cook over low heat, stirring occasionally until softened, 8 minutes.

Add the asparagus to the skillet. Cover and cook until crisp-tender, about 3 minutes. Add the lentils and dissolved tamarind and bring to a simmer. Season the dal with salt. Serve with lime wedges and rice.

Participating restaurants in the County Cuisine feature include Art’s Tavern, blu, The Bluebird, Cedar Rustic Inn, Chimoski Bakery, Kerby’s Bar & Grill, La Becasse, The Manor on Glen Lake, Riverside Inn, Trish’s Dishes and Western Avenue Grill.