Warm roast asparagus salad

Ingredients

500g plump asparagus
12 cherry tomatoes
1 tbspn extra virgin olive oil
12 thin rashers of streaky bacon
1 tbspn clear honey
16 small Jersey Royals
2 tbspn red wine vinegar
2 tbspn extra virgin olive oil
1 tspn Dijon mustard
100g packet of rocket or baby spinach leaves

Method

1. Preheat the oven to 200C/Gas6/fan 180C

2. Snap off the woody ends of the asparagus where the vegetable naturally breaks under pressure. Arrange with the tomatoes in a large baking tray with sides

3. Season with sea salt and pepper, and drizzle with olive oil

4. Roll each bacon rasher into a tight roll and arrange in the tray

5. Drizzle the bacon rolls with the honey and bake until the tomatoes are soft and the bacon is crisp

6. Boil the potatoes until tender

7. Whisk the vinegar, olive oil, mustard and some sea salt and pepper in a large bowl until blended

8. Toss the rocket or spinach leaves in half of the dressing and arrange on a large serving platter

9. Drain the potatoes and cut in half

10. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus

11. Tuck in the tomatoes and bacon

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