Instruction

• step 1 Preheat the oven to 200C/Gas 6/fan 180C
• Snap off the woody ends of the asparagus and discard
• Arrange the asparagus in a single layer in a baking tray with sides
• Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil
• Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray
• Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp
• step 2 In the meantime, boil the potatoes until tender
• Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended
• Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter
• step 3 Drain the potatoes and cut in half
• Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus
• Tuck in the tomatoes and bacon