Ingredients Jump to Instructions ↓

  1. 500g plump asparagus

  2. 4 ripe tomatoes

  3. 1 tbsp extra-virgin olive oil

  4. 12 thin rashers of streaky bacon

  5. 1 tsp clear honey

  6. 16 small potatoes , preferably Jersey Royals

  7. 2 tbsp red wine vinegar

  8. 2 tbsp extra-virgin olive oil

  9. 1 tsp Dijon mustard

  10. 100g packet rocket or baby spinach leaves

Instructions Jump to Ingredients ↑

  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.


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