Preheat barbecue to medium heat. Toss asparagus in olive oil in a large bowl and sprinkle with salt.
Grill asparagus, turning often until lightly charred and cooked through, about 6-8 minutes. Set aside, and when cool enough to handle, cut into 1" pieces.
Meanwhile, in a large bowl toss romaine with cucumber, green onion, avocado, sun dried tomatoes, goat cheese and cooled, chopped asparagus.
In a blender or food processor, combine basil with olive oil, vinegar and salt. Toss with salad and serve immediately.
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