Potato and roast asparagus salad

Ramona's Cuisine -


Asparagus, potatoes, mushrooms, bacon! What a superb combination! Give this potato and roast asparagus salad a go!


☆☆☆☆☆ 0 votes

4 people
15 Min
40 Min



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    200 g salad (rocket and spinach, lamb's lettuce or cress)
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    450 g asparagus
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    250 g mushrooms
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    400 g baby potatoes
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    16 cherry tomatoes (on vine)
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    8 rashers bacon (thick cut) (or 200 g gammon)
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    80 g blue cheese (gorgonzola, danish blue, stilton or roquefort)
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    2 tbsp olive oil

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    1 tbsp balsamic vinegar
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    2 tbsp cider vinegar
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    1 tsp seeds mustard
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    2 tbsp olive oil
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    2 tsp honey
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    2 tbsp salad cream
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    1/2 lemon juice
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    6-8 radishes (to decorate)

How to Make Potato and roast asparagus salad


  1. Preheat oven at 190 C; 475 F or Gas mark 5.
  2. Place a pot with water on medium heat.
  3. Wash the salad and all the veggies: asparagus, tomatoes, mushrooms and potatoes as well as the radishes.
  4. Put the washed potatoes into the boiling water and boil them for about 6-7 min.
  5. Meanwhile, prepare the asparagus further by snapping the woody ends.
  6. When the potatoes are done drain and cut in halves. They do not need to be fully boiled but rather just slightly soft on the outside 2/3 boiled so they finish baking at the same time with the rest of the veggies).
  7. Prepare an oven tray, lay in the asparagus (in one layer) the tomatoes you could place next to or on top of the asparagus and also the halved pre-boiled potatoes. Drizzle as much olive oil as you wish but I recommend no more than 1-2 tbsp.
  8. Place the tray in the preheated oven and bake for 30-35 min or so. Keep an eye on the asparagus so this doesn't dry too much or burn.
  9. While the veggies are in the oven, cut the mushrooms into slices and cook in a pan over a medium heat with one tsp olive or 1/4 tsp coconut oil added towards the end of the cooking after all water has evaporated. Season with a little salt and pepper.
  10. Cook the bacon or gammon ( cut into small chunks/ slices) and fry in a pan or place into the oven and bake it for about 25-30 min.
  11. Prepare the vinaigrette by gathering all its ingredients into a jar. Place the lid on and shake the life out of it. It will become the best ever vinaigrette - in fact I never buy any salad dressing and I always make my own as I wish. I will come back one day with one page dedicated to just salad dressings all sorts.
  12. Take out the serving plates and start arranging your ingredients by placing the salad first then scatter around a bit of all ingredients, the potatoes, asparagus, bacon/gammon and the tomatoes.
  13. Drizzle your beautiful dressing (about 2-3 tbsp) over and finish by scattering few slices of nicely and finely sliced radishes.
  14. Best is to serve it warm and if you choose to use the cheese, make sure you add some little crumbs or lumps straight away to have it slightly melted. Yumm!!

Printable Recipe Card

About Potato and roast asparagus salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tag: Healthy

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