Ingredients:
16 fat white asparagus spears
4slices serrano ham
1 tbsp lemon juice
2 tbsp Dijon mustard
1 tsp clear honey
3 tbsp vegetable oil
1 tbsp snipped chives
Directions:
Trim the asparagus, then peel the stems with a peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well
Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving
Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing
