Warm roast asparagus salad

Begin by preheating your oven to 200°C (Gas mark 6, fan 180°C). Carefully snap off the woody ends of the asparagus and discard these tough tips. Lay the asparagus spears in a single layer on a baking tray with sides to ensure even roasting. Next, slice the tomatoes in half crosswise and nestle them amongst the asparagus in the tray. Lightly season everything with sea salt and freshly ground black pepper, then drizzle with a good splash of extra virgin olive oil to encourage caramelization. Take the streaky bacon rashers and roll each one tightly into a neat little coil; if the rashers are large, slice them in half crosswise first to manage cooking. Place these bacon rolls evenly in the tray among the vegetables. Drizzle each bacon coil with a teaspoon of clear honey, which will create a beautiful glaze as it roasts. Transfer the tray to the preheated oven and roast for 20 minutes or until the tomatoes have softened luxuriously and the bacon has become crisp and golden. While the roasting is underway, gently boil the baby Jersey Royal potatoes in salted water until just tender when pierced with a fork, about 10-15 minutes. Meanwhile, prepare a zesty dressing by whisking together the red wine vinegar, extra virgin olive oil, Dijon mustard, and a pinch of sea salt and pepper in a large mixing bowl until the dressing is smooth and emulsified. Once the potatoes are cooked, drain them well and halve them to prepare for tossing. Add half of the dressing to the fresh rocket leaves (or spinach if preferred) and toss gently to coat. Arrange these leaves attractively on a large serving platter as a fresh green base. Toss the halved potatoes gently in the remaining dressing before placing them alongside the rocket on the platter. Finally, transfer the warm roasted asparagus, tomatoes, and honey-glazed bacon rolls from the oven to the platter, tucking them in amongst the potatoes and rocket to create a colorful and inviting presentation. Tip: For extra flavor, consider sprinkling some toasted pine nuts or a little shaved Parmesan over the top before serving. Remember to serve this salad warm to enjoy the melding of roasted and fresh textures at their best.