4french shallotsthinly sliced (or use 1 red onion)
Juice of 1 lemonplus extra to taste
300gblack or small green lentils
1.5tbspwhite wine vinegar
1/2cuproasted almondscoarsely chopped
1fennel bulbvery thinly sliced, some fronds reserved
Combine shallot and lemon juice in a small bowl and set aside to soften.
Blanch asparagus in a large saucepan of boiling salted water until bright green, but retaining some crunch (30 seconds to 1 minute). Refresh, drain, then thinly slice on an angle. Refrigerate until needed.
Add lentils to the same saucepan and simmer until tender but still a little al dente (15-20 minutes). Drain well, then transfer to a large bowl.
Whisk oil, vinegar and mustard in a small bowl until emulsified, season to taste and add to lentils. Add asparagus, almond and shallot and lemon juice and toss to combine.
Divide lentil salad among plates and top with yoghurt. Place fennel in a bowl, add lemon juice and sea salt to taste, and toss to combine. Scatter it over the salad and top with fennel fronds to serve.