Warm roast asparagus salad

Pork · Australian classic.

Ingredients

• 500g Asparagus
• 2 tbsp Red Wine Vinegar
• 4 Tomato
• 1 tbsp Extra Virgin Olive Oil
• 12 Streaky Bacon
• 1 teaspoon Clear Honey
• 16 Jersey Royal Potatoes
• 2 tblsp Extra Virgin Olive Oil
• 1 teaspoon Dijon Mustard
• 100g Rocket

Method

1. Preheat the oven — Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard.
2. Continue cooking — Arrange the asparagus in a single layer in a baking tray with sides.
3. Season — Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil.
4. Roll out — Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray.
5. Bake — Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
6. Bring to a boil — In the meantime, boil the potatoes until tender.
7. Blend — Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended.
8. Continue cooking — Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
9. Drain — Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus.
10. Continue cooking — Tuck in the tomatoes and bacon.

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