Blanch asparagus in a large pot of boiling, salted water until crisp-tender, aprox. 1-2 minutes. Drain, rinse with cold water, and drain again. Cut asparagus into 1/2 inch pieces, sliced on a bias. Toss with lentils, almonds, and dill
For the dressing: whisk together lemon zest and juice, honey, oil, salt, and pepper.
Toss dressing with the salad and serve.