The arrival of spring brings an abundance of vibrant produce, encouraging us to embrace the season’s bounty. Amongst its treasures are tender asparagus spears and the coveted Jersey Royal potatoes, each with their own unique character and versatility. In this recipe, the two are brought together in a warm salad that feels both comforting and elegant.
Asparagus, with its slender stalks and earthy freshness, is a true harbinger of spring. Revered for its vibrant green hue and delicate texture, it lends brightness to any dish, whether roasted, grilled or sautéed.
Alongside it are Jersey Royals, renowned for their nutty flavour and creamy texture. Grown only on the island of Jersey and harvested by hand, they are a seasonal delicacy that pairs beautifully with asparagus, making this warm salad a celebration of spring on a plate.
Ingredients
Method
- Place the clean Jersey Royal potatoes in a pot, cover with cold water, and add 2 good pinches of salt. Set over a high heat and bring to the boil. Turn down slightly and allow to cook for around 12 minutes, or until cooked. Drain from the water and set to one side.
- Add the olive oil to a pan and set over a medium heat. Gently crush the Jersey Royal potatoes in your hand and place them in the pan. Fry in the olive oil until nicely browned.
- Place the lamb sauce in a saucepan and bring to the boil. Add the asparagus and cook for 1 minute, then add the Jersey Royal potatoes and cook for a further minute, then finally, take off the heat and add the wild garlic leaves and a splash of vinegar. Stir together and taste for seasoning, adjusting as necessary.
