Grilled Asparugus Salad with 'Chikn'

It was really nice out the last few days so we decided to grill.
What the heck do you grill as a vegetarian?

We looked it up on allrecipes.com and came up with this
http://allrecipes.com/recipe/grilled-asparagus-salad/detail.aspx
6 servings
1/4 c olive oil
1/8 c lemon juice
12 fresh asparagus spears (we used 16)
6 c spinach leaves
1/8 c Parmesan cheese
1 T slivered almonds (we used sunflower seeds)

1. Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
2. Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
3. In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

Now, you have to watch out for the bottom of the bowl! It can get VERY lemon-ee so either drain it off, or serve it immediately.

We also added quorn 'chicken' to our salad. It's a fungus that is extremely high in protein made to be a chicken substitute. We cooked it in vegetable broth (which makes it super juicy) and added cilantro (because we have a ton left over from another dish) and some lemon pepper, because I freaking love lemon pepper.

We topped out salad with that. It was quite yummy.

However - this salad is simply not hearty enough for a meal, so make sure you serve it with some sides or as a side.

Flavor - very yummy.
We really liked that the seasoning for the asparagus wasn't thrown out and wasted at the end, like many marinades are.
We will do this one again.