Instructions

1. 1
   Snap the ends off of the asparagus, then snap the remaining stalks in half. Rinse them well.
2. 2
   Toss the asparagus with the salt and 1 tbsp oil.
3. 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. 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. 5
   Drain and rinse the chickpeas, and add to bowl along with the lemon juice. Toss well to combine.
6. 6
   Chop the parsley and mint finely, add to the salad, and toss well to combine.
7. 7
   Wash and dry the spinach leaves, add to the salad, and toss well.