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Trim the asparagus, then peel the stems with a potato 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.
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