Roasted Asparagus Lentil Salad - Oryana

Ingredients

• 1 cup dried lentils
• 1 cup quinoa
• 1 pound asparagus, trimmed, cut in 2 inch pieces
• Extra virgin olive oil
• 1/2 cup freshly grated Parmesan
• 1/2 cup sliced toasted almonds or chopped walnuts
• 4 tablespoons extra virgin olive oil
• 1 lemon, juiced
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• Sea salt and ground pepper