Heat the barbecue to hot.
Break the tough ends off the asparagus. Mix the asparagus,a good splash of extra virgin olive oil and some sea salt in a bowl. Place asparagus on grill bars. Turn it from time to time to ensure a nice crust forms,and it gets some good grill marks all over. Cook for about 4 minutes.
Transfer asparagus to a plate,drizzle with more extra virgin olive oil,sprinkle with sea salt,pour over lemon juice and give a good grind of fresh pepper.
Steam eggplant in a steamer for 10 minutes,until soft and tender. Place in a bowl,add all the other salad ingredients,and mix.
Spoon the salad in the middle of 4 large plates,then place the asparagus spears across in 4 equal portions. Serve with delicious,crusty bread.