Wash the thyme and dab dry. Clean and wash spring onions and cut off about 2/3 of the green. Bring the vegetable stock to the boil, sauté the spring onions for about 3 minutes until soft. Dice the apricots.
Remove the pot from the stove, take the onions out of the broth. Add apricot cubes to the stock and let it swell for about 10 minutes. Wrap each spring onion with 1 slice of Parma ham. Add olive paste and oil to the apricots and season with salt and pepper.
Arrange 2 spring onions on plates and pour the marinade over each. Garnish with 1 stalk of thyme.