Warm roast asparagus salad
59 min · Serves 4 · By TheMealDB Import
- High Protein
- Australian
- Pork
- Dinner
- Lunch
- Comfort Food
Australian, Pork
Adapted from bbcgoodfood.com
Ingredients
For 4 servings
- 500 gAsparagus
- 2 tbspRed Wine Vinegar
- 4 Tomato
- 1 tbspExtra Virgin Olive Oil
- 12 Streaky Bacon
- 1 teaspoonClear Honey
- 16 Jersey Royal Potatoes
- 1 teaspoonDijon Mustard
- 100 gRocket
Method
Prep 19 min · Cook 40 min
- 1Preheat 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.
- 2In 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.
- 3Drain 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.