Asparagus Sauteed with Red Capsicum and Rocket

2 tbsp olive oil, plus extra to finish
340g asparagus
salt and freshly ground black pepper
1 Red Capsicum, deseeded and cut into strips
55g rocket
balsamic vinegar
Parmesan cheese shavings

Heat the oil in a large frying pan. Trim the tough ends of the asparagus and lay the tips flat in the pan. Season with salt and pepper. Cook over a low heat for 5 min, turning carefully occasionally. Add the red capsicum and cook for a further 4-5 mins, depending on the thickness of the asparagus spears and the pepper strips. Check with a sharp knife to see if they are cooked. Pile the asparagus and red capsicum in the centre of 4 individual plates. Place a mound of rocket on the top of each pile and drizzle over some vinegar and a little more olive oil. Season with salt and pepper and scatter over Parmesan cheese shavings.
Serve warm.