Hot Roast Asparagus & Potato Salad
An easy to prepare Hot Roast Asparagus & Potato Salad recipe taken from A Zest for Life cookbook.
Baby new potatoes 450g (1lb), scrubbed
Olive oil 4 tbsp
Salt and freshly ground black pepper
Asparagus spears 250–350g (9–12oz)
Lean back bacon rashers 4, trimmed and cut into thin strips
Lemon juice 3 tbsp
Clear honey 1 tbsp
Wholegrain mustard 1 tbsp
Celery sticks 4, chopped
Leek 1 small, trimmed and finely shredded
Watercress 25g (1oz)
Preheat the oven to 220°C/200°fan/Gas 7. Halve the potatoes and place in a bowl. Toss in 2 tablespoons olive oil. Spread the potatoes on a large baking tray and season with salt and pepper. Bake for 10 minutes.
Meanwhile, trim about 2.5cm (1in) from the woody ends of the asparagus and cut each spear in half. Toss the asparagus and bacon with the potatoes. Return to the oven and bake for a further 15 minutes until the potatoes are lightly golden and tender.
Mix the remaining oil with the lemon juice, honey and mustard.
To serve, drain the roasted vegetables and bacon. Mix the celery, leek and watercress together then pile onto serving plates and top with the hot vegetables and bacon. Drizzle with the dressing and serve immediately.