Prosciutto and Artichoke Salad with Croûtes

Ingredients

• 340 grams asparagus, trimmed
• 2 tablespoons extra virgin olive oil
• 1/2 sourdough french bread stick (150g), sliced thinly
• 100 grams prosciutto, thinly sliced
• 6 marinated artichoke hearts (stem on) (420g), halved
• 150 grams marinated fetta, crumbled
• 6 figs (390g), torn in half
• 1 tablespoon baby capers
• 1/4 cup small fresh basil leaves, loosely packed
• Lemon dressisng
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard