Grill or cook in the oven.
Soak the sliced onions in the lemon juice as you get ready to make the rest of the salad. To grill the asparagus, prepare your grill for high direct heat. Spray the asparagus with olive oil cooking spray and sprinkle with salt. Grill until nicely charred and fork tender, 5-8 minutes. Cool and cut at an angle into 1-inch pieces. Add all the ingredients to a large bowl and mix to combine. Serve chilled or at room temperature. Note: To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with olive oil cooking spray and salt well. Place in a single layer in a foil-lined roasting pan and cook for 8-10 minutes until lightly browned and fork tender. Note: 1 serving is 9g carbs and 3g fat (or 1C,1F).