Warm Roast Asparagus Salad

Ingredients

• 500 gasparagus, woody ends snapped off
• 4tomatoes, halved widthways
• 1 tbspextra virgin olive oil, for roasting
• 12streaky bacon, rashers, rolled into tight rolls
• 1 tspclear honey, drizzled over bacon rolls
• 16jersey royal potatoes, boiled until tender, halved
• 2 tbspred wine vinegar, for dressing
• 2 tbspextra virgin olive oil, for dressing
• 1 tspdijon mustard, for dressing
• 100 grocket, or baby spinach

Method

1. 1

   Preheat the oven to 200C/gas 6/fan 180C. Arrange the asparagus in a single layer in a baking tray. Nestle the halved tomatoes in with the asparagus, season and drizzle with 1 tbsp olive oil.

2. 2

   Roll each bacon rasher into a tight roll (cut large rashers in half first) and arrange in the tray. Drizzle the bacon rolls with honey. Bake for 20 minutes until the tomatoes are soft and the bacon is crisp.

3. 3

   Meanwhile, boil the potatoes until tender. Whisk together the red wine vinegar, 2 tbsp olive oil, mustard, salt and pepper in a large bowl to make the dressing.

4. 4

   Toss the rocket or spinach in half the dressing and arrange on a serving platter.

5. 5

   Drain the potatoes, halve them and toss gently in the remaining dressing. Arrange on the platter with the roasted asparagus, tomatoes and bacon rolls.