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In a non-stick skillet over high heat, soften the asparagus and garlic in half the oil (1 tbsp/15 ml) until the asparagus are tender-crisp. Season with salt and pepper.
In a bowl, whisk together the mayonnaise, mustard and lemon juice. Add the warm asparagus, chickpeas and zucchini. Season with salt and pepper. Set aside.
Pat the cheese dry with paper towel.
In the same skillet over medium-high heat, brown the cheese for a few seconds on each side in the remaining 1 tbsp (15 ml) oil.
Divide the salad among 4 bowls. Top with slices of grilled cheese. Sprinkle with basil leaves.
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