Chargrilled Asparagus Salad with Olive Tapenade

Lower the asparagus spears into a large saucepan af boiling salted water and leave for 1 minute. Remove and plunge them into cold water to refresh them. Drain and place in a bowl. Pour in the lemon oil and marinate the asparagus spears for a minimum of half an hour and a maximum of 24 hours. Place the leaves in a bowl. Remove the asparagus apears from the marinade and trim, if necessary, adding the trimmings to the salad leaves. Heat a griddle pan over a high heat until it is very hot, then cook the asparagus spears on it for 1 minute, turning once halfway through cooking. Season with salt. If you are having it add 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 hot asparagus with olive tapanade and freshly milled black pepper. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.