Griddled asparagus with lemon vinaigrette

Instructions

1. Whisk together 2 teaspoons olive oil, ½ tablespoon lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon clear honey.
2. Put 500g trimmed asparagus in a large bowl and mist with calorie controlled cooking spray.
3. Heat a griddle pan over a high heat until smoking, then cook the asparagus for 3-4 minutes, turning, until tender; you may need to do this in batches. Drizzle over the dressing to serve.