Heat a pan and add 3 tablespoons coconut oil. Turn the heat down to medium and toss in the mustard and cumin seeds, they will crackle and pop. At this point add the minced onion and saute till golden brown and transparent. Turn the heat off. Now mix in the cooked lentils and asparagus, gently stir in 1 tablespoon of the toasted coconut flakes and salt to taste.