1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the asparagus in a roasting tin and pop the block of feta on top. Scatter over the garlic and thyme, then drizzle with the oil, lemon juice for zing and honey for sweetness. Season well with black pepper and bake for 20-25 minutes, or until the asparagus is soft and the cheese golden.
2. Meanwhile, cook the rice to pack instructions and blanch the peas in a pan of boiling water for 3-4 minutes. Drain and set aside. Remove the asparagus and feta from the oven and use a spatula to remove the cheese to a board. Add the rice to the roasting tin for bulk and add the peas for colour and toss together with the rocket for a peppery punch. Return the tangy cheese to the tin, gently breaking it up and forking it through the rice to serve.