Chop the asparagus into one inch pieces and sauté with the chopped chile.
Make the croutons by lightly buttering 2-3 slices of bread (use a mild garlic butter), slice into 12 squares, and bake on a tray in a 350 degree oven for a few minutes until they turn golden brown and become crisp.
Tear apart the lettuce leaves and place in a salad bowl.
Add the chopped shallot, the chopped sundried tomatoes, and the tuna.
When the asparagus and the croutons are cooled, add to the salad.
Mix the mustard, oil, and vinegar and pour over the top of the mixture.
Grate the Parmesan over the top, then toss to mix thoroughly.