Place the lemon in a small saucepan, cover with water and bring to the boil. Add salt and bayleaf and simmer 1 hour. Cool, discard liquid and cut lemon in quarters. Discard the pulp and finely dice the skin. Combine with 1 tablespoon lemon juice, 2 tablespoons olive oil, the garlic and sugar.
Slice the haloumi into bite sized pieces about 5mm thick and fry in olive oil until browned. Drain and keep warm.
Blanch the asparagus in boiling water for one minute, then drain and toss with the haloumi and lemon dressing. Serve with Turkish bread.