Serves 2, as a side

ASPARAGUS

●      1/2 pound asparagus, ends trimmed

●      1 tbsp olive oil

●      1/4 tsp salt

●      2 tbsp loosely packed sage leaves, thinly sliced

●      2 tbsp lemon juice

●      2 tsp lemon zest

●      50 feta, cubed

HOT HONEY

●      3 Manuka Emporium Manuka Honey Snaps

●      1 small clove garlic, finely chopped

●      1 tsp olive oil

●      1/8 tsp smoked paprika

●      1/8 tsp salt

●      Pinch chilli flakes

1. Preheat oven to 356°F fan bake. Add asparagus to a roasting tray along with oil, salt and a good season of pepper. Roast for 20 minutes, until golden and nutty in fragrance.

2. Meanwhile, make the hot honey. Snap and squeeze the Manuka Emporium Manuka Honey Snaps into a small heatproof bowl, and gently warm in the microwave to liquify. Alternatively heat in a saucepan.

3. Add remaining ingredients, along with a good season of pepper, and whisk to combine.

4. Once asparagus has finished roasting, add the lemon juice and sage, and toss to combine.

5. Arrange on a serving platter, along with any juices from the tray. Scatter over the feta, drizzle over the hot honey and garnish with extra lemon zest. Serve warm.