Warm roast asparagus salad

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 200C/Gas 6/fan 180°C / 350°F. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides.
2. 2Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil.
3. 3ShapeRoll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray.
4. 4Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
5. 5In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended.
6. 6Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
7. 7DrainDrain 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.