Servings: 4
Plump asparagus
18 oz.
4, ripe
Extra-virgin olive oil
1 tbsp.
Streaky bacon
12 thin rashers
Clear honey
1 tsp.
16, small
Red wine vinegar
2 tbsp.
Extra-virgin olive oil
2 tbsp.
Dijon mustard
1 tsp.
Baby spinach leaves
1 (16 oz.) pack
Warm and Crunchy Asparagus Salad
20 m
40 m
Ready in:
60 m
  1. Heat the oven to 400° F/230° C/Gas Mark 6.
  2. Discard the woody ends of asparagus.
  3. Place the asparagus in a baking dish in one layer.
  4. Cut tomatoes in half, toss with asparagus, season with sea salt and pepper and drizzle with olive oil.
  5. Roll bacon rashes in tight rolls and put them in the baking dish.
  6. Drizzle rolls with honey and bake for about 20 minutes or until the tomatoes are soft.
  7. Meanwhile, boil potatoes until tender.
  8. Add red wine vinegar, oil, mustard, salt, and pepper to a large bowl. Whisk until well-blended.
  9. Toss baby spinach leaves in half of the dressing and arrange on a large platter.
  10. Drain potatoes, cut them in half, and toss the halves in the remaining part of the dressing.
  11. Arrange the salad on the platter with asparagus, add tomatoes and bacon.