Sundays are often a day for relaxing as well as a day to use up leftover things in your fridge that are pushing their expiration date. You know what I mean; those offensive items that let out that strange odor once the door is open. Personally, I hate to throw out delicious possibilities so when I smell that smell, I know that it has to be used today! With the passing of the holiday, unfortunately, I had a lot of competing odorous items, the worst of them by far being the asparagus that I bought last week in order to share my favorite breakfast with a visiting friend - poached eggs with asparagus on toast, mmmmm, just thinking about it makes my belly smile! But I was not smiling when that overpowering grassy sent wafted out at me from the corner of the bottom shelf.

So asparagus for dinner it was. I also had to use up my sprouted lentils before they got moldy as well as some fresh cranberries that were starting to turn so my mind started concocting something delightful. I wanted something spicy and sweet to go with the astringent asparagus and remembered that I had a jalapeno in the freezer and the last bit of honey in the jar sitting on the counter. All of these items may seem like they don't belong together but in fact work to balance one another perfectly.

Asparagus with Spicy, Sweet Sprouted Lentils

Serves 2

1 bunch of Asparagus

2 cups sprouted Lentils

1 Jalapeno, chopped

1/2 cup Fresh Cranberries

2 tbs Olive Oil

1/4 cup Honey

2 tsp Pink Himalayan Sea Salt

In a large saute pan heat 1 tbs of Olive Oil over medium high heat until glistening. In the meantime, chop of the hard ends of the asparagus. Once the oil Is hot toss the asparagus in the pan, coating all pieces. Add 1 tsp of salt, toss the asparagus every few minutes, cooking until bright green but still crisp.

In a second saute pan, add the remaining oil over medium high heat until glistening. Chop the jalapeno and add to the pan along with the lentils and cranberries. Cook until the cranberries begin to split and soften. Add 1 tsp of salt and the honey, stirring until combined.

Divide the asparagus on 2 plates, top with the spicy, sweet lentils. Enjoy and healthy eating!