Asparagus, lentil & goat's cheese salad

It is British asparagus season everyone!
Yes, eating asparagus might make your pee smell but it is also insanely good for you. It's a great source of folate, chromium, Vitamins A, C, E and K, all of which will contribute to keeping you in tip top condition.
In honour of vegetarian week, here is a protein packed, nourishing and totally delicious salad.

Ingredients for 1 (multiply as required)
1/2 cup of green lentils, cooked according to packet instructions (Green lentils come under many names, lentilles vertes and puy lentils are all the same. Many pre-prepared options are available in case you are short on time)
9 spears of British asparagus
60g of goat's cheese
juice of 1/2 lemon
2 teaspoons of extra virgin olive oil
sea salt and freshly ground black pepper to taste

Bring a small pan of water to the boil.
Prepare the asparagus by removing the woody ends. Slice the spears into thick rounds until a 3-4" tip remains.
Drop the sliced and asparagus tips into the boiling water, bring back to the boil and drain. Allow it to steam in a colander whilst you prepare the lentils.
Put the lentils in a bowl, mix with the olive oil, lemon juice and season well with sea salt and black pepper. Stir in the asparagus.
Put the asparagus/lentil mix onto a plate and top with the goats cheese.