Chargrilled asparagus spears with Parmesan Cheese

Serves 4 as a main course

To make the dressing, place 3 tablespoons of the olive oil with the vinegar, mustard and some seasoning in a screw-top jar and shake well. Alternatively, whisk the ingredients together with a fork in a small jug.
Remove any woody stems from the asparagus by bending the end of the spears. They should snap easily at the point where the woody part begins.
Heat the remaining tablespoon of oil in a griddle or frying pan. Place the asparagus spears in the pan in a single layer. Cook for 5-6 minutes, turning the spears once, until they are slightly charred and just tender.
Place the salad leaves in a bowl, pour the dressing over and toss lightly. Divide the salad and asparagus between 6 plates. Scatter over some Parmesan shavings and season with freshly ground black pepper. Serve immediately.