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Blanch asparagus in a large pot of boiling, salted water until crisp-tender, approximately 1-2 minutes.
Drain, rinse with cold water, and drain again.
Cut asparagus into ½ 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.