Warm roast asparagus salad

1. Heat the oven to 200C/Gas 6/fan 180C. Snap off and discard the woody ends of the asparagus, then lay the spears in a single layer in a baking tray with sides. Halve the tomatoes widthways, nestle them among the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight curl (halve any large ones crosswise first) and add to the tray. Drizzle the bacon with honey and bake for 20 minutes, until the tomatoes are soft and the bacon crisp.
2. Meanwhile, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard and some sea salt and pepper in a large bowl. Toss the rocket in half the dressing and spread it over a serving platter.
3. Drain the potatoes and halve them. Turn them gently in the rest of the dressing and arrange on the platter with the asparagus, then tuck in the tomatoes and bacon.

Tips from the ZestyPlate Kitchen

• Snap the woody ends off the asparagus before it goes in the oven; they bend and break at the right point.
• Roll each bacon rasher tight and brush with honey for crisp, sticky little curls.
• Dress the rocket lightly and at the last moment so it doesn't collapse.
• Bring it to the table while still warm, when the flavours and textures are at their best.