500g/1lb 2oz asparagus spears, trimmed to approximately 19cm/7½in
1 tbsp chopped fresh chives
1 lemon, zest only
1 lemon, zest only (optional)
fresh rocket
1 tbsp wholegrain mustard
salt and freshly ground black pepper
2 tbsp honey
olive oil, to drizzle
5 tsp olive oil
15g/½oz pine nuts
1 tbsp apple cider vinegar
200g/7oz crème fraîche
1 free-range egg, lightly beaten
4 tbsp finely grated Parmesan (or alternative vegetarian hard cheese)
320g/11½oz ready-rolled puff pastry sheet