This recipe can be made ahead of time and stored in an airtight container for a few days.
Over high heat, fill a large pot with the lentils, water and sea salt and bring to a boil. Cover, reduce heat and simmer for 25 - 30 minutes. Or until the lentils have reached your preferred doneness.
Rinse the lentils with very cold water, drain and set aside.
Meanwhile, wash and cut the asparagus into 1-inch pieces. Return the pot back to the stove with a few inches of water in it. Bring the water to a boil and drop in the asparagus. Cook for 2 minutes. Drain and submerge the asparagus in an ice bath until they’ve reach a chilled temperature.
Drain and pat the asparagus dry. Combine them in a mixing bowl with the lentils, mint and dill. In a small bowl whisk together the olive oil, vinegar, lemon juice, hemp seed oil, salt and black pepper. Pour the vinaigrette over the asparagus and toss well.
Plate and serve with fresh foraged violas.