Otherby TheMealDBWarm roast asparagus saladServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+500g Asparagus2 tbsp Red Wine Vinegar4 Tomato1 tbsp Extra Virgin Olive Oil12 Streaky Bacon1 teaspoon Clear Honey16 Jersey Royal Potatoes2 tblsp Extra Virgin Olive Oil1 teaspoon Dijon Mustard100g RocketStepsStep-by-step0 of 5 done1Preheat 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.2Cut 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.3Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.4In 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.5Drain 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.Source: TheMealDB
