Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

INGREDIENTS

bunch Asparagus

1 handful

Dill, fresh

1 cup

French green lentils/du puy lentils

1/2

Red onion, diced (about 1 1/2 cups), medium

Yellow potatoes, diced (about 3 1/2 cups), medium

2 tbsp

Dijon mustard

3 tbsp

Lemon juice, fresh

2 tbsp

Mustard, coarse old fashioned

1 pinch

or two fine grain sea salt or pink salt

5 tbsp

Olive oil, extra virgin