Asparagus is super versatile, and is great when used in this Hot Roast Asparagus & Potato Salad recipe. It is really simple and easy to prepare – perfect for a speedy dinner! Taken from A Zest For Life Cookbook.
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)
Instructions
1
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.
2
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.
3
Mix the remaining oil with the lemon juice, honey and mustard.
4
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.
Cook’s Tips
Instead of bacon you could use smoked salmon, cooked chicken or grated cheese – just add to the roasted asparagus and potatoes to serve. This salad is equally delicious if the roasted vegetables are left to cool then mixed with the other ingredients and served as a cold salad.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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