Remove the salad leaves, tear them into coarse pieces and spread over 4 plates.
Clean the radishes, leave a piece of stem and halve them in the length. Bring a pot of water to a boil and boil the snow peas for 1 minute, drain and rinse. Cut the spring onions into rings and scoop all the vegetables over the lettuce.
Heat a grill pan. Spoon the asparagus with 2 tablespoons of oil and the Harvest Gourmet Chargrilled Strips with the rest of the oil. Roast the asparagus for about 5 minutes, after half of the time scoop the Chargrilled Strips into the pan and roast them.
Meanwhile, mix the yoghurt, parmesan cheese, mustard, tarragon and lime juice into a dressing. Spoon the grilled pieces and asparagus on the salad and add the dressing.