Preheat the oven to 350º. In a bowl, toss the asparagus with 1 tablespoon of the oil and the garlic. On a baking sheet, arrange the asparagus in a single layer and season with salt and pepper. Roast for about 10 minutes, or until tender. Remove from the oven and toss with lemon juice and lemon zest. Set aside.

In a medium bowl combine the red wine vinegar, mustard, thyme, and remaining 1/2 tablespoon olive oil. Whisk until emulsified. Add the lentils and stir to combine. Set aside.

Bring a pot of water to a low simmer. Crack an egg into a small bowl, then gently slide the egg in to the pot of water. Repeat with the remaining eggs. Cook the eggs for 3 minutes. With a slotted spoon, remove each egg and transfer to a dish. With a paper towel, dab the excess water.

To serve, on each plate, arrange 1/4 cup lentils and top with asparagus spears. Add a poached egg on top of the asparagus and season with black pepper. Garnish with the shaved Parmesan, if desired.