Both the starters proved to be a hit. The duck salad was a pleasing mix of textures and flavours, with the kick of the ginger and hoisin sauce pairing nicely with the sweetness of the watermelon.
Place the baking sheet in the oven and roast the asparagus for 8 minutes. Remove from the oven and spoon the honey Gorgonzola mixture over the asparagus spears, then top with the chopped walnuts.