1.Combine ingredients in a screw-top jar; shake well. Season to taste.
2.Toss asparagus with 2 teaspoons of the oil; cook on a heated barbecue (or grill or grill pan), turning, for 5 minutes or until just tender.
3.Brush bread slices with remaining oil; cook on barbecue grill plate for 1 minute each side or until lightly charred.
4.Arrange the asparagus, bread, prosciutto, artichoke, fetta and fig on a platter; sprinkle over the capers and basil. Just before serving, drizzle with lemon dressing.
Not suitable to freeze or microwave.Note