Warm roast asparagus salad
Savor the delightful flavors of a warm roast asparagus salad, a delicious creation featuring Australian pork. This dish beautifully combines tender roasted asparagus with succulent pork, making it a perfect choice for a satisfying meal.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Pork, Australian, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 500 g asparagus
- 2 ml red wine vinegar
- 4 pcs tomato
- 1 tbsp olive oil
- 12 pcs streaky bacon
- 1 ml honey
- 16 pcs jersey royal potatoes
- 2 g olive oil
- 1 g dijon mustard
- 100 g rocket
Instructions
- Start by preheating your oven to 200C/Gas 6/fan 180C.
- Remove the tough ends of the asparagus and throw them away.
- Place the asparagus in a single layer on a baking tray with sides.
- Slice the tomatoes in half horizontally.
- Position the halved tomatoes among the asparagus.
- Sprinkle sea salt and pepper over the asparagus and tomatoes.
- Pour olive oil over the asparagus and tomatoes.
- Take each bacon slice and roll it tightly, cutting them in half if they are large.
- Set the bacon rolls in the tray.
- Drizzle honey over the bacon rolls.
- Place the tray in the oven and bake for 20 minutes, or until the tomatoes are tender and the bacon is crispy.
- Cook the potatoes in boiling water until they are soft.
- In a large bowl, whisk together vinegar, olive oil, mustard, sea salt, and pepper until well combined.
- Coat the rocket or spinach leaves with half of the dressing.
- Place the dressed leaves on a large serving platter.
- Once cooked, drain the potatoes and cut them in half.
- Gently mix the halved potatoes with the remaining dressing.
- Arrange the dressed potatoes on the platter alongside the asparagus.
- Add the tomatoes and bacon to the platter.