Chargrilled Asparagus Salad With Olive Tapenade

Directions

1. Lower the asparagus spears into a large saucepan af boiling salted water and leave for 1 minute. Remove and plunge them into cool water to refresh them. Drain and place in a bowl.
2. Pour in the lemon oil and marinate the asparagus spears for a minimum of half an hour and a maximum of 24 hrs.
3. Place the leaves in a bowl. Remove the asparagus apears from the marinade and trim, if necessary, adding the trimmings to the salad leaves.
4. Heat a griddle pan over a high heat till it is very warm, then cook the asparagus spears on it for 1 minute, turning once halfway through cooking. Season with salt.
5. If you are having it add in the parmesan to the bowl with the salad leaves and toss together. Divide equally between 4 serving plates and drizzle with th e remaining lemon oil. Serve the warm asparagus with olive tapanade and freshly milled black pepper.