For the asparagus:
Peel and prepare the asparagus, keeping the trimmings aside to make a sauce or soup. Warm a splash of olive oil in a heavy-bottomed pan over a medium heat, then add the asparagus spears. Cook for around 5 minutes, making sure you keep moving them around every minute or so to prevent them burning. Remove the asparagus from the pan and place in a bowl of ice cold water, then dry the spears before wrapping them individually in slices of pancetta. Sweat the asparagus spears wrapped in pancetta gently in olive oil. Add chicken stock, salt and a knob of butter and cook for 3-4 minutes.
For the chicken:
Cut the pointy tips from each chicken wing and discard. Dry the wings well on kitchen paper. Place a heavy-bottomed pan on a medium heat and add a good splash of rapeseed oil. Add the chicken wings and season with salt and pepper. Colour the chicken wings for about 3-4 minutes on each side. Transfer the pan to the oven heated to 200C/Gas Mark 6 for 8-10 minutes until the wings are cooked through.
Plate the chicken and asparagus on individual plates or on one big sharing plate for everyone to help themselves. Garnish the dish with herbs.