Ingrédients (4 portions)

• Asparagus 500 g
• Red Wine Vinegar 2 tablespoons
• Tomatoes 4
• Extra Virgin Olive Oil 1 tablespoon
• Streaky Bacon 12 slices
• Clear Honey 1 teaspoon
• Jersey Royal Potatoes 16
• Extra Virgin Olive Oil 2 tablespoons
• Dijon Mustard 1 teaspoon
• Rocket (Arugula) 100 g

Préparation

1. 1
   Roast the asparagus and tomatoes in the oven with a drizzle of olive oil, salt, and pepper.
2. 2
   Boil the potatoes until tender, then cut them into pieces.
3. 3
   Cook the bacon until crispy, then let it cool.
4. 4
   Whisk together the olive oil, red wine vinegar, honey, and Dijon mustard to make the dressing.
5. 5
   Combine the potatoes, asparagus, tomatoes, and rocket with the dressing.
6. 6
   Add the bacon just before serving to maintain its crispiness.