Asparagus & Lentil Salad with Tomato-Lemon Dressing

Ingredients

• 1 cup lentils
• 2 lbs asparagus, trimmed and cut into 1-inch lengths (5 cups)
• 1 can (5.5 oz/165mL) spicy tomato-vegetable juice
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp prepared wasabi paste
• 3/4 tsp salt
• 1 pint cherry tomatoes, halved
• 1 large red onion, diced