Name: Warm roast asparagus salad
Prep time: 50 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 500g plump asparagus; 4 ripe tomatoes; 1 tbsp extra-virgin olive oil; 12 thin rashers of streaky bacon; 1 tsp clear honey; 16 small potatoes preferably Jersey Royals; 2 tbsp red wine vinegar; 2 tbsp extra-virgin olive oil; 1 tsp Dijon mustard; 100g packet rocket or baby spinach leaves

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Warm roast asparagus salad

Warm roast asparagus salad

Good Food team

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Serves 4

Easy

Prep: 40 mins - 50 mins

A star rating of 4.7 out of 5.17 ratingsRate

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Jill Dupleix's simple and impressive salad is the perfect accompaniment to a Spring meal.

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Cracked potato salad

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

500g plump asparagus
4 ripe tomatoes
1 tbsp extra-virgin olive oil
12 thin rashers of streaky bacon
1 tsp clear honey
16 small potatoes

preferably Jersey Royals
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp Dijon mustard
100g packet rocket or baby spinach

leaves

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, May 2002

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A star rating of 4.7 out of 5.17 ratings

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