Firstly trim the asparagus, then heat up a griddle pan, drizzle over a little oil and char grill the asparagus for 5-8 minutes until just cooked, then cool. Next make the dressing simply by mixing the ingredients together well.
Make the final preparations by de-stoning and cutting the nectarines into quarters and then in half again. Cut the bottom off the radicchio, discard and break into separate leaves. Mix the leaves, with a little of the dressing and arrange onto four plates.
Then arrange the asparagus and nectarine pieces on top and crumble over the cheese. Finally drizzle with a little extra dressing.