Asparagus season is in full swing. One of my favourite salads combines lightly grilled asparagus spears with peppery rocket and refreshing mint. Dressed with a simple olive oil and lemon vinaigrette. Garnished with a good grating of parmesan cheese.

Another delicious 5-2 fast day meal idea that focuses on using fresh, seasonal produce. Serve as is for a light 134 calorie meal, or team with a little lean protein for something more satisfying. Smoked or grilled salmon teams particularly well with this dish.

Grilled Asparagus Salad With Rocket, Mint and Parmesan
Serves 4 (134 calories per serve)

500g (2 bunches) asparagus spears (100 calories)
2 tablespoons olive oil (240 calories)
50g  (2 cups) large leaf rocket, shredded (10 calories)
1/2 small bunch (1/4 cup) mint, shredded (4 calories)
juice of 1/2 large lemon (2 calories)
sea salt and freshly ground black pepper
40g Parmesan cheese (160 calories)

HEAT a ridged griddle pan or barbecue over high heat.
TRIM the rough, woody ends of the asparagus spears. Lightly brush with a tablespoon of olive oil.
GRILL for a minute or so each side, until lightly charred. Remove from heat.
PLACE the asparagus spears onto a serving platter. Scatter with shredded rocket and mint.
WHISK together the remaining oil and lemon juice. Season with sea salt and pepper. Drizzle over the salad.
FINISH with a good grating of Parmesan cheese.