Warm roast asparagus salad — roasted asparagus, sweet tomatoes and crisp bacon rolls tossed with new potatoes and rocket in a mustard dressing. A lovely warm spring salad.
- 500g Asparagus
- 2 tbsp Red Wine Vinegar
- 4 Tomato
- 12 Streaky Bacon
- 1 teaspoon Clear Honey
- 16 Jersey Royal Potatoes
- 2 tblsp Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- 100g Rocket
Video
Preparation
- 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 (cut in half crosswise first if large) 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.
- Meanwhile, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, and some sea salt and pepper in a large bowl until blended. Toss the rocket in half of the dressing and arrange on a large serving platter.
- Drain the potatoes and cut in half. Gently toss them in the rest of the dressing and arrange on the platter with the asparagus, then tuck in the tomatoes and bacon.
