Grilled Asparagus Salad with Spinach, Parmesan, and Almonds

Preheat your outdoor grill to a low heat setting, ensuring it reaches the desired temperature. Lightly brush the grill grates with oil to prevent sticking

In a small baking dish, mix together oil and freshly squeezed lemon juice. Add the asparagus spears to the dish and gently roll them around in the mixture until they are evenly coated

Place the asparagus spears on the preheated grill, turning them at least once to ensure even cooking. Brush the remaining oil-lemon juice mixture onto the asparagus during this time, and continue to cook until it reaches a crisp-tender texture, approximately 5 minutes

Remove the asparagus from the grill and return it to the baking dish. Cut it into smaller, bite-sized pieces for easier serving

In a large mixing bowl, combine the fresh spinach leaves, grated Parmesan cheese, and sliced almonds. Add the cooked asparagus spears to the bowl along with any remaining oil-lemon juice mixture from the dish. Gently toss everything together to blend, and serve immediately