Warm roast asparagus salad

Method7 steps · about 35 min

1. 1

   Step 1: Heat the oven to 200°C/180°C fan/gas 6. Snap the woody ends off the asparagus (500 g) and discard them.

   Uses 500 g asparagus, woody ends removed

2. 2

   Step 2: Arrange the trimmed asparagus in one layer on a sided tray. Nestle the halved tomatoes (4) beside it, season with sea salt and pepper and drizzle with the roasting tablespoon of olive oil (1 tbsp).

   Uses Trimmed asparagus · 4 tomatoes, halved widthways · 1 tbsp extra virgin olive oil, for roasting · Sea salt, as needed for roasting and dressing · Black pepper, as needed for roasting and dressing

3. 3

   Step 3: Roll the bacon rashers tightly, halving large rashers first, and add them to the tray. Drizzle the honey over the bacon. Roast for 20 minutes, until tomatoes are soft and bacon is fully cooked and crisp.

   Bake · 20 minUses Oiled and seasoned asparagus-and-tomato tray · 12 streaky bacon rashers · 1 tsp clear honey

4. 4

   Step 4: Meanwhile boil the sixteen potatoes until tender. Whisk the red wine vinegar (2 tbsp), separate two dressing tablespoons of olive oil, Dijon mustard (1 tsp), sea salt and pepper in a bowl to make the dressing.

   Uses 16 Jersey Royal potatoes · Water as needed to boil the potatoes · 2 tbsp red wine vinegar · 2 tbsp extra virgin olive oil, for dressing · 1 tsp Dijon mustard · Sea salt, as needed for roasting and dressing · Black pepper, as needed for roasting and dressing

5. 5

   Step 5: Toss the rocket or chosen spinach with half of the prepared dressing and arrange on a platter.

   Uses 100 g rocket or spinach leaves · Half of the prepared dressing

6. 6

   Step 6: Drain and halve the cooked potatoes. Toss with the remaining half of the dressing, then arrange them on the dressed-leaf platter with the cooked asparagus.

   Uses Platter of dressed leaves · Boiled tender potatoes · Remaining half of the dressing · Roasted asparagus

7. 7

   Step 7: Tuck the roasted tomatoes and cooked crisp bacon into the assembled warm salad and serve.

   Uses Dressed leaf, potato and asparagus platter · Roasted tomatoes and fully cooked crisp bacon