Photo: Anna Pelzer
Warm roast asparagus salad
10 ingredients
Serves 4
openrecipes
Jill Dupleix's simple and impressive salad is the perfect accompaniment to a Spring meal.
Estimated Nutrition (whole recipe, rough)
449
Calories
13g
Protein
18g
Fat
66g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Bacon | 1 slice cooked (8g) | 43 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g plump asparagus
- 4 ripe tomatoes
- 1 tbsp extra-virgin olive oil
- 12 thin rashers of streaky bacon
- 1 tsp clear honey
- 16 small potatoes , preferably Jersey Royals
- 2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 100g packet rocket or baby spinach leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes