Warm roast asparagus salad

Name: Warm roast asparagus salad
Prep time: 18 min
Cook time: 34 min
Total time: 52 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500g Asparagus; 2 tbsp Red Wine Vinegar; 4 Tomato; 1 tbsp Extra Virgin Olive Oil; 12 Streaky Bacon; 1 teaspoon Clear Honey; 16 Jersey Royal Potatoes; 2 tblsp Extra Virgin Olive Oil; 1 teaspoon Dijon Mustard; 100g Rocket

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Pork recipe with Australian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 39 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 52 min total

500g Asparagus
2 tbsp Red Wine Vinegar
4 Tomato
1 tbsp Extra Virgin Olive Oil
12 Streaky Bacon
1 teaspoon Clear Honey
16 Jersey Royal Potatoes
2 tblsp Extra Virgin Olive Oil
1 teaspoon Dijon Mustard
100g Rocket

Step-by-step instructions

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.
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.
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.

Why this works on a weeknight

Warm roast asparagus salad lands at about 52 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Warm roast asparagus salad actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Pork Australian