1. Cut the classic cooked asparagus in half lengthwise and drizzle with olive oil.
2. Grill the asparagus on a hot grill, barbecue, or grill pan. Grill until a dark brown stripe is visible, but ensure that they do not turn black.
3. Place the washed spinach in a deep plate and crumble the goat cheese over it.
4. Place the grilled asparagus over the spinach and finish with a wafer-thin slice of dry-cured ham, which will lightly melt over them.
5. Sprinkle lighlty with honey and serve.

Uses
As a vegetable garnish for meat dishes or firm fish fried or grilled.

As part of a salad, for example with spinach, goat cheese, and honey.