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 minutes. Or until the lentils have reached your preferred doneness.
Drain and rinse the lentils with very cold water and set aside.
Meanwhile, wash and cut the asparagus into 1-inch pieces. Return the lentil 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, dill and chives.
In a small bowl whisk together the olive oil, vinegar, lemon juice, hemp seed oil, pink salt and black pepper. Pour the vinaigrette over the salad ingredients and toss gently until well-combined.