Warm roast asparagus salad

Warm roast asparagus salad

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(12 ratings)

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Cooking time

Prep: 40 mins - 50 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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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Method

  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.
  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.
  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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Comments

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amy_natalia's picture
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Second time of making it and just as good as the first. Both myself and my husband enjoyed this. I didn't have the red wine vinegar so just used Balsamic and left out the mustard (due to not liking it). I also served with a bit of halloumi.

picklelilley's picture
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Have made before and was lovely - this time used turkish garlic sausage in place of bacon as had spare = yum. Also used white wine vinigar as run out of red and dont think it made much difference

ozkaz78's picture
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I make this regularly and it is always a winner. Great on its own, but I often have a piece of fish with this. Super tasty and a great way to get a few different vegetables on your plate.

wendy667's picture
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had this for dinner tonight, I have never had asparagus before it was quite nice but thought it was a bit strong tasting.

Rowena Wilkes's picture
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Really enjoyed this. I lessened the quantites as there was only 2 of us. I used proscuitto instead of bacon as that was all I had and didnt bother with the potatos. Just used the dressing over the salad instead, though found there was a bit too much vinegar. Will definately make again but will change the dressing

amchoor's picture

Really liked this, so simple and tasty. also browned some chunks of halloumi and added this to the salad which worked well.

mamarazzi's picture
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We all loved it. Used Pancetta instead of bacon and no honey. Will do it again next year.

adamwilkinson's picture
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I loved this recipe! I used a variety pack of cherry tomatoes and roasted half and kept the others raw. Gave it an extra texture dimension. I'l be very sad when asparagus season's over.

juliebolam's picture
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a great way to cook asparagus, really tasty. I used sherry vinegar in the dressing which worked well. Next time i would halve the bacon no matter what the size of the rasher

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