Recipes, Side Dish Recipes

Warm salad of asparagus & jersey royals recipe

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The arrival of spring brings with it an array of vibrant produce, enticing us to embrace the season’s bounty and indulge in fresh, flavourful creations. Amongst the treasures of this time of year are tender asparagus spears and the coveted Jersey Royal potatoes, each boasting their own unique charm and culinary versatility. In this recipe, we celebrate the delicate elegance of these seasonal ingredients by combining them in a warm salad that is as comforting as it is sophisticated.

Asparagus, with its slender stalks and distinctively earthy flavour, is a true harbinger of spring. Revered for its tender texture and vibrant green hue, this versatile vegetable lends itself beautifully to a variety of culinary preparations. Whether roasted, grilled, or sautéed, asparagus brings a refreshing burst of freshness to any dish, making it a perennial favourite among chefs and home cooks alike.

Complementing the asparagus in this recipe are Jersey Royal potatoes, renowned for their unique taste and creamy texture. Grown exclusively on the island of Jersey in the British Isles, these potatoes are prized for their distinct nutty flavour, which is enhanced by the island’s rich soil and maritime climate. Jersey Royals are harvested by hand, a tradition that dates back centuries, ensuring that each potato is carefully selected at the peak of freshness.

Warm salad of asparagus and jersey royals served with lamb rump and wild salsa verde.

Ingredients

Method

  1. 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.
  2. 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.
  3. 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.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.