Method:
1 Heat a char-grill pan over medium heat, brush asparagus and haloumi with a little oil and char-grill for 2-3 minutes each side or until charred and tender. 
2 Process parsley, capers, anchovy, lemon juice and salt and pepper in a food processor. Slowly add extra virgin olive oil and process until smooth.
3 Place asparagus on a plate, top with haloumi and spoon over the dressing