In a small bowl, combine the oil, balsamic vinegar, egg white, tamari and maple syrup with a fork.
In a large bowl, combine the remaining granola ingredients. Add the liquid ingredients to the dry ingredients, and mix well.
Spread out on a parchment paper lined baking sheet and bake for 15 to 25 minutes, turning and stirring the granola every 10 minutes. Remove the granola from the oven when it begins to have a nice golden colour and is crunchy. Let cool.
Lightly oil the asparagus and grill them on the BBQ, at high heat, or on the stovetop, in a ridged pan. Turn them after 2 minutes and cook until they are marked but still crunchy.
Divide the asparagus in a serving dish. Drizzle with the dressing, garnish with the salted granola and cheese shavings. Serve immediately.
The little extra
Keep the leftover granola in an airtight glass jar to garnish your next salad. It will keep for 2 weeks in the pantry