For the pulses: cook according to package, about 10-15 minutes. Rinse, drain, and set aside to cool.
For the asparagus: fill a small skillet with an inch of water. Bring to a boil and cook the asparagus for 1-2 minutes. Immediately after, place asparagus in a bowl of ice water to stop the cooking process.
Start plating your bowl! Start with the lettuce and zoodles as the base. Then asparagus, cooked pulses, and remaining ingredients.
Whisk all dressing ingredients together in a bowl. Drizzle on top of the salad and enjoy!