First, rinse asparagus and chop into pieces about 1 inch long. Spray a pan with oil in a spray bottle and allow it to warm on medium heat. Once warm, place asparagus on the pan and allow it to cook until tender, stirring occasionally.
In the meantime, peel grapefruit, eliminating as much pith (white skin) as possible and cut it into medium sized chunks or thin slices (whichever you prefer). Place it in the pan with the asparagus and add water to get the pan simmering. Once water has absorbed and asparagus is tender and heated, remove the pan from the heat.
In a medium mixing bowl, mix asparagus, grapefruit, arugula, romaine, basil, and parmesan.
In a small mixing bowl, whisk together balsamic, lemon juice and pepper. Next, pour it onto the salad mix and lightly toss. Enjoy!