Recipes by Helyett.



Steamed Asparagus serves 4

Every year my family looks forward to late spring/early summer, when farmer’s markets are spilling over with freshly harvested asparagus. For a delightful vegetable side dish, try steaming the asparagus ahead of time, cooling them to room temperature, then when you’re ready to serve, drizzle Helyett’s Traditional French Vinaigrette onto asparagus and it’s done!

1 lb. of Asparagus

Wash asparagus.
Place asparagus in a steamer and steam until desired consistency (approximately 10 minutes). Place asparagus on serving platter and allow to cool to room temperature, or refrigerate for later use. Just prior to serving, drizzle approximately 1-2 Tbsps. of Helyett’s Traditional French Vinaigrette onto asparagus.

Note: Whether steamed, grilled or broiled, the flavor of fresh asparagus comes alive when accompanied with Helyett’s Traditional French Vinaigrette.

Steamed Asparagus

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Cold Lentil Salad serves 10

Lentils are a wonderfully healthy plant based source of protein, fiber, vitamins and minerals. Here’s one of our family’s favorite ways to prepare these healthy legumes. Meat eaters and vegetarians alike are sure to love it as a main course!

2 cups (approximately 1 lb.) of French or Green Lentils
1 small red onion, finely diced
1/4 cup chopped parsley
1 red pepper, finely diced (optional)
1/2 cup Helyett’s Traditional French Vinaigrette

Rinse lentils. Place in pot with enough water to cover. Bring to a boil and simmer until lentils are cooked, adding water if necessary to keep lentils covered (approximately 20 minutes).
Drain lentils, place into a mixing bowl and allow to cool to room temperature. Add onion, parsley and red pepper.
Pour on Helyett’s Traditional French Vinaigrette>. Stir and serve! (Also delicious cold: make ahead of time and place in refrigerator for up to 3 days). Try this recipe with a slice of hearty bread.

Cold Lentil Salad

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