Recipes

Ingredients:

500 grams of asparagus

4 tomatoes

3 tablespoons of olive oil, extra-virgin

12 thin slices of bacon

1 tablespoon of honey

16 little potatoes

2 tablespoons of red vine vinegar                                              

1 teaspoon of Dijon mustard

100 grams of Rocket salad or small spinach leaves

Salt, pepper

Preparation: oven is heated up to 200 degrees. Stem ends of asparagus are cut off if necessary, placed in baking dish, in one layer. Tomatoes are cut in half and placed into baking dish among asparagus, sprinkled over with salt, peppers and olive oil. Each of the bacon slices is rolled up (if slices are big, then cut in half) and put into baking dish together with vegetables. Honey is poured over the bacon rolls. It is cooked for 20 minutes until tomatoes are soft but bacon is seared. While vegetables and bacon are roasted, potatoes are boiled until they are soft. The sauce is cooked by mixing vine vinegar, olive oil, mustard, salt and peppers in a bowl. Rocket salad is mixed together with ½ of the prepared sauce and put in the serving plate. Potatoes are strained and cut into halves, mixed together with the remaining sauce and is readied for being served on a plate together with roasted vegetables and bacon.