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Hot Roast Asparagus & Potato Salad

Hot Roast Asparagus & Potato Salad

An easy to prepare Hot Roast Asparagus & Potato Salad recipe taken from A Zest for Life cookbook.




Hot Roast Asparagus & Potato Salad

Ingredients

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)

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.

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