Start with the preparation of the salad dressing by simply whisking together the honey, olive oil, lemon zest and juice. Next, trim the Asparagus and blanch in boiling salted water for just 2 minutes, refreshing in cold water to stop the asparagus from over-cooking. Remove the asparagus from the water, pat dry and season with fresh pepper. Wrap the slices of streaky bacon around the cooked asparagus. Place the wrapped asparagus on a baking tray and drizzle with a little olive oil. Place the baking tray under a hot grill until the bacon is nice and crispy. Put the goat’s cheese on a baking tray and grill until golden and bubbling. Place the salad leaves in a salad bowl and pour over the dressing. Add in the cherry tomatoes and croutons and mix well. Place the dressed salad onto a large serving plate and arrange the grilled asparagus with bacon and goat’s cheese on top.

Suggested accompanying wine: DELICATA Medina Sauvignon Blanc D.O.K. Malta