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For the nam jim dressing, put the garlic, green chilli and coriander roots into a mortar and pestle (or food processor) and mash into a paste.
Transfer the paste to a mixing bowl. Add the sugar, lime juice and fish sauce. Stir well until everything is combined.
Taste the dressing. It should be a good balance of sweet, salty and sour. If it needs adjusting, add sugar for sweetness, fish sauce for salt or lime juice for sourness.
Prepare the rest of your salad while the barbeque is heating.
Thinly slice the shallots and chilli and add to a mixing bowl.
Remove the outside couple layers from the lemongrass stalk and then thinly slice the stalk down to the base. Add to the mixing bowl.
Wash the herbs, dry well and add to the mixing bowl. Add the pickled ginger.
Cut about an inch off the bottoms of the asparagus. Lightly coat the asparagus in oil and put on the barbeque.
Lightly char the spears and then transfer to a cutting board. Cut the spears into 3 pieces and transfer to the mixing bowl.
Add the desired amount of nam jim and transfer to a serving bowl. Garnish with fried garlic.