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
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.
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.