Meanwhile, preheat your grill to a medium-high setting. Wipe the grates of the grill clean with a towel dipped in a small amount of olive oil.
Toss the prepared asparagus with 2 tbsp of the olive oil. Season to taste with salt and pepper.
Grill the asparagus for approximately 3 minutes total until charred and slightly tender to the bite.
While the asparagus is cooking prepare the vinaigrette. Whisk the lemon zest, juice and grain mustard together in a bowl. While whisking gently drizzle in the remaining 4 tbsp of olive oil to create a basic vinaigrette.
To finish the dish place approximately 5-6 spears or 3 ounces of asparagus in the center of the plate. Top with a fully cooked portion of Pollock. Drizzle approximately 2 tbsp of vinaigrette over the cooked Pollock and asparagus.
Pair with lentils or brown rice to help create an even more robust offering. A lemon caper sauce can also create a more unique flavor and specialized offering.