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Asparagus Caesar Salad

2 slices brown bread
2 tablespoons garlic-infused rice bran oil
250g asparagus
4 cups torn cos lettuce leaves
1 cup cherry tomatoes, halved
1/2-3/4 cup good Caesar salad dressing
1/2 cup finely grated Parmesan cheese

Preheat the oven to 200C.

Cut the bread into 1cm cubes. Toss with the rice bran oil. Place in a roasting pan and bake for about 10 minutes, until crisp and golden, stirring once or twice during cooking. Drain on paper towels.

Trim the asparagus – peel any thick ends with a potato peeler. Steam or blanch quickly in boiling water until crisp tender. Drain and refresh in icy water. Pat dry.

In a large bowl, combine the cos, asparagus, cherry tomatoes and bread croutons. Toss with a little of the dressing. Sprinkle with the parmesan and serve immediately.

Serves 3-4.