Warm Roast Asparagus Salad
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Warm Roast Asparagus Salad

A delightful warm salad featuring tender asparagus, crispy bacon, and fresh tomatoes, all drizzled with a tangy dressing. This dish is perfect as a side or a light main course, showcasing the vibrant flavors of roasted vegetables paired with creamy potatoes and peppery greens. The combination of textures, from the crunch of the bacon to the softness of the tomatoes, makes it a satisfying dish for any occasion.

AustralianOmnivoreLunchDinner
By Elena Martinez
15 minPrep
35 minCook
50 minTotal
4Servings
450Calories

Ingredients

  • Asparagus500g
  • Tomatoes4
  • Streaky Bacon12
  • Jersey Royal Potatoes16
  • Rocket100g
  • Extra Virgin Olive Oil3 tbsp
  • Red Wine Vinegar2 tbsp
  • Dijon mustard1 teaspoon
  • Clear Honey1 teaspoon

This warm roast asparagus salad is a celebration of seasonal produce, centered around the earthy flavors of asparagus and bacon. Roasting the asparagus and tomatoes enhances their natural sweetness while adding a satisfying crispness to the bacon. The dish is complemented by creamy Jersey Royal potatoes and a zesty dressing that ties all the elements together.

The method is straightforward: roast the vegetables and bacon until crispy, boil the potatoes until tender, and then toss everything in a tangy vinaigrette. This salad works well as a side dish or can be served as a light main course paired with crusty bread. It's a versatile recipe that highlights fresh ingredients and can be enjoyed any time of the year.

For best results, ensure the vegetables are arranged in a single layer when roasting to achieve maximum caramelization. Additionally, feel free to adjust the dressing's acidity to your taste by varying the amount of vinegar. This dish can be served warm or at room temperature, making it great for gatherings. Leftovers can be stored in the fridge and enjoyed the next day.

Instructions

  1. Preheat Oven and Prepare Ingredients

    20 min

    Heat your oven to 200°C (Gas 6, fan 180°C). Trim the woody ends off the asparagus and place them in a baking tray. Halve the tomatoes and add them to the tray, seasoning them with sea salt and pepper. Drizzle with extra virgin olive oil. Roll the bacon rasher tightly, place them in the tray, and drizzle with honey. Bake for 20 minutes until the tomatoes soften and the bacon crisps up.

  2. Boil Potatoes and Prepare Dressing

    15 min

    While the vegetables roast, boil the Jersey Royal potatoes until tender. In a large bowl, whisk together red wine vinegar, extra virgin olive oil, Dijon mustard, and a pinch of sea salt and pepper until well combined. Toss the rocket leaves in half of the dressing and set aside on a serving platter.

  3. Combine and Serve

    10 min

    Once the potatoes are cooked, drain and cut them in half. Gently toss the potatoes in the remaining dressing, then arrange them on the platter alongside the roasted asparagus. Add the tomatoes and bacon to the mix, and serve warm.

FAQ

Yes, you can prepare the components ahead of time. Roast the vegetables and bacon, and boil the potatoes, then store them separately in the fridge. Toss everything together with the dressing just before serving.

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