Warm roast asparagus salad

Ingredients

• Asparagus500g
• Red Wine Vinegar2 tbsp
• Tomato4
• Extra Virgin Olive Oil1 tbsp
• Streaky Bacon12
• Clear Honey1 teaspoon
• Jersey Royal Potatoes16
• Extra Virgin Olive Oil2 tblsp
• Dijon Mustard1 teaspoon
• Rocket100g

Directions

1. 1

   step 1

2. 2

   Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.

3. 3

   step 2

4. 4

   In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.

5. 5

   step 3

6. 6

   Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.