In a small pot, heat 4 cups of either chicken or vegetable stock and bring to a boil. Add one cup of rinsed lentils. Reduce heat to a simmer, cover, and allow lentils to cook for 15 minutes, until lentils are tender. Drain lentils and set aside.

While lentils are cooking, make the dressing.

In a serving bowl, combine mascarpone cheese, lemon juice, shallots, olive oil and salt and pepper. Whisk together to form a creamy consistency. Once lentils are cooked, add warm lentils directly to the the serving dish with the dressing and allow lentils to absorb the liquid. (This can be done in advance, and left in the fridge until ready to serve).

Over medium/high heat, heat a large frying pan (do not add any oil, pan should be dry). Add the chopped asparagus and cut sugar snap peas. Allow vegetables to cook over high heat for 1-2 minutes, toss, and cook for an additional minute. Sprinkle vegetables with salt and pepper.

Add blistered vegetables, radishes, arugula and pine nuts to the lentils. Toss all together to combine. Add additional pine nuts/arugula to the top of the salad as a garnish.

Serve and enjoy