Warm roast asparagus salad Recipe

Preheat your oven to 200°C/Gas 6/fan 180°C. Snap off the woody ends of the asparagus spears and discard them. Arrange the asparagus in a single layer in a baking tray with sides.

Cut the tomatoes in half widthways and nestle them in with the asparagus. Season everything with sea salt and pepper, then drizzle with olive oil. Roll each rasher of streaky bacon into a tight roll (if they're particularly large, cut them in half crosswise first) and arrange them in the tray. Drizzle the bacon rolls with honey and bake for 20 minutes, until the tomatoes are soft and the bacon is crisp.

While the vegetables and bacon roast, boil the Jersey Royal potatoes until they are tender when pierced with a fork.

In a large bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, and a pinch of sea salt and pepper until the dressing is well blended. Toss half of this dressing with the rocket leaves and arrange them on a large serving platter.