Preheat the oven to 425°F. Line a half-sheet pan with foil.
Whisk the mayonnaise and mustard in a large bowl until smooth. Add the asparagus and toss to coat. Sprinkle with salt and pepper and toss again. Cut each salami slice into 4 strips. Wrap 1 strip around each asparagus stalk, spiraling it. Place on the prepared pan, with the ends of the strips against the pan, and spacing 1/2 inch apart.
Roast until the salami is crisp and the asparagus is bright green and crisp-tender, about 12 minutes.
Meanwhile, bring the vinegar and honey to a boil in a small saucepan. Boil until syrupy, 4 to 5 minutes. Drizzle all over serving plates and top with the asparagus.
Sponsor recipe courtesy of Eddie Jackson for Walmart