Preheat your barbecue or char-grill pan to high heat.
Put the chopped walnuts in a frypan with 1 tablespoon of olive oil and gently fry until golden brown, then add the chopped rosemary, toss until fragrant. Transfer to a cold plate and allow to cool.
Wash your asparagus and cut off the woody ends, add the garlic, then toss in olive oil and season.
Char-grill the asparagus on a hot barbecue or in a char-grill pan until charred and tender (Approximately 3-4 minutes).
Wash your salad leaves and either pat dry or spin in a salad spinner to remove excess water. Transfer to a large mixing bowl.
In a glass jar add all the ingredients for the dressing and shake until emulsified.
Add asparagus, half the walnut mixture and half the goats cheese to your mixing bowl, season. Pour over the dressing then toss gently until well coated with the vinaigrette.
Arrange the salad in a large serving bowl, crumble the goats cheese on top of the salad and sprinkle the remaining walnut, rosemary crumble on top to garnish, serve immediately.