Instructions

1. Cut off the woody end of the asparagus, then cut each in half.
2. Finely chop the spring onions.
3. Heat the olive oil in a large frying pan.
4. Add the mushrooms, then gently stir over medium heat for about 5 minutes, then add the vinegar.
5. Add the spring onion and asparagus pieces, then cook over low heat and under a lid for another 5 minutes.
6. Stir in the lentils and mustard, turn up the heat and stir for a couple of minutes until the sauce has reduced.
7. Stir in the lemon juice and herbs, then season to taste.
8. Serve warm.