Preheat the oven to 210 degrees.
Combine sweet potato with 1 tbsp of olive oil, garlic and pepper and bake until almost tender for approx. 15-20 minutes.
Scatter with asparagus, tomatoes and walnuts and bake for a further 8 minutes.
Prepare the dressing by combining the remaining oil, mustard, honey and apple cider vinegar,
Arrange the sweet potato, asparagus, tomatoes and walnuts on the serving platter and drizzle with honey.