Very good with sprouted seeds and a fried egg.
1. Boil water with vegetable stock and cook the lentils according to instructions.
3. Cook the asparagus in steam.
4. Finely chop the spring onion, garlic and half the bunch of parsley. Add the oil, vinegar, apple juice, mustard, agave syrup, salt and pepper and mix together. 5. Finely slice the romaine lettuce, mix with the lentils, asparagus and avocado and add the dressing.