Avocado and Asparagus Salad with Lentil Vinaigrette

Rinse and spin dry lettuce. Arrange the leaves on a large platter or 4 plates.

Rinse the asparagus, peel, trim ends and cut into 4 cm (approximately 1 1/2-inch) long diagonal pieces. Place in boiling broth and simmer about 10 to 15 minutes. Remove with a slotted spoon, rinse, drain and arrange on lettuce.

Sauté shallots and garlic in 1 tablespoon oil, add lentils and pour into the still hot broth. Simmer about 8 minutes until the lentils are tender. Drain. Whisk vinegar, mustard and sugar. Whisk in the remaining oil. Season with salt and pepper. Add the lentils and toss. Allow to cool slightly. Stir in the chives.