By Ben Kat
BenKat’s Warm Bacon, Potato, Leek and Asparagus Salad
7 steps
Prep:10minCook:35min
Pair with: Pinot Noir
Updated at: Wed, 09 Apr 2025 04:04:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories800.9 kcal (40%)
Total Fat32.1 g (46%)
Carbs51.7 g (20%)
Sugars20.1 g (22%)
Protein11.6 g (23%)
Sodium705.2 mg (35%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
225gbaby potatoes
quartered
2 Tbspolive oil
150gasparagus spears
4back bacon rashers
trimmed, cut into slivers
1 ½ Tbsplemon juice
1 ½ Tbspclear honey
½ Tbspwholegrain mustard
0.5leek
trimmed and shredded
balsamic glaze
Wine Pairing
Instructions
Step 1
Preheat oven to 200* fan
Step 2
Spread potatoes on a baking tray and toss with olive oil. Bake for 15 mins
Step 3
Meanwhile, trim woody ends from the asparagus and cut each spear in half
Step 4
Sprinkle the bacon on top of the potatoes and return to the oven for 10 mins
Step 5
Remove from oven and sprinkle asparagus, leek, honey and mustard on top. Stir to mix up.
Step 6
Return to oven for a further 10 mins until leek is soft and potatoes are tender
Step 7
Serve drizzles with balsamic glaze
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