Warm Cheese and Chive Pots, Walnut and Thyme Scones and Asparagus Salad - James Martin Chef

Ingredients

• 300ml double cream
• 300ml whole milk
• 110g extra mature Cheddar finely grated.
• 55g Parmesan grated.
• 4 egg yolks
• 1 small bunch chives chopped
• pinch cayenne pepper
• Salt and pepper
• Crispy Parma Ham
• 2 x 250g bunches asparagus washed, trimmed and halved length wise, (or use thin asparagus and do not half)
• 50mls olive oil
• 50mls rapeseed oil
• 1 small garlic clove, crushed.
• 1 tablespoon cider vinegar
• 1 medium orange, juice only
• 2 tsp runny honey
• salt and black pepper
• 1 bag of wild rocket
• 225g plain or granary flour
• 1tablespoon baking powder.
• A pinch of salt
• 55 g butter
• 55g chopped walnuts or hazelnuts.
• 2 tablespoons chopped thyme.
• approx. 150mls butter milk