Sift the flour onto a work surface and form a well in the center. Add the eggs and salt to the well. Distribute the cold butter pieces into the flour and chop everything together with a large knife. Work everything into a smooth dough and wrap in foil. Cover and refrigerate for at least 1 hour.
Peel the lower third of the asparagus and remove the ends. Bring salted water to a boil and cook the asparagus for 6 minutes. Rinse with cold water in a colander and drain.
Preheat the oven to 200°C (fan: 180°C) (approximately 400°F). Grease the pan well. Roll out the dough on a floured surface and line the pan, leaving 4 cm (approximately 1 1/2 inch) extend beyond the edge. Pierce the dough several times with a fork. Cut parchment paper and place on the dough. Distribute the lentils on the paper. Blind bake the dough for 10 minutes. Remove the paper with the lentils.
Whisk the eggs and cream. Add salt, pepper and lemon juice. Distribute the asparagus pieces in a star shape on the pastry, pour the egg cream over it. Bake the quiche about 25 minutes.