Cookbook:Chargrilled Asparagus Salad

Ingredients

 * 1 bundle (about 500 g whole, 350 g trimmed) asparagus
 * ¼ tsp salt
 * 3 tbsp oil, divided
 * 3 cloves garlic, minced or crushed
 * 3 tbsp drained capers
 * 4 tsp lemon juice
 * 1 can (230 g drained) chickpeas
 * 30 g flat parsley
 * 10 g mint leaves
 * 100 g baby spinach leaves

Procedure

 * 1) Snap the ends off of the asparagus, then snap the remaining stalks in half. Rinse them well.
 * 2) Toss the asparagus with the salt and 1 tbsp oil.
 * 3) Heat a non-stick pan or wok on high heat. Toss in asparagus and char on high for around 5 minutes. Put the asparagus into a (non-plastic) salad bowl.
 * 4) Add 2 tbsp of oil to the pan, then add the garlic and drained capers to the pan and fry for 2 minutes. Then add the garlic oil to the bowl with the asparagus.
 * 5) Drain and rinse the chickpeas, and add to bowl along with the lemon juice. Toss well to combine.
 * 6) Chop the parsley and mint finely, add to the salad, and toss well to combine.
 * 7) Wash and dry the spinach leaves, add to the salad, and toss well.