Asparagus Bundles

Method

1 Preheat oven to 200°C (180°C fan) mark 6. Hold an asparagus spear in both hands between the end and halfway up. Bend the end; the stem will snap between woody part and edible part. Repeat with all the spears, discarding the woody ends.

2 Divide asparagus into six bundles and wrap two Parma ham slices around each. Arrange on a non-stick baking tray. Drizzle over ½tbsp oil, season and rip over half the thyme. Roast for 10-12min.

3 Make dressing: in a blender, whiz honey, mustard, shallot, most of the pinenuts, goat's cheese, lemon juice and the rest of the oil until smooth. Season. Add a little water if too thick. Put in a pan; warm through.

4 Serve each asparagus bundle on a piece of toasted soda bread, drizzled with 1tbsp dressing and garnished with the remaining thyme and pinenuts.

Get ahead
Prepare the asparagus bundles up to the point of roasting and the dressing up to 5hr ahead. Chill. To serve, allow both to come up to room temperature, then complete recipe.