Warm salad of asparagus & jersey royals
300g Jersey Royal potatoes, scrubbed in cold water
200g British asparagus, washed, woody ends removed and then halved
300ml of homemade lamb sauce
2-3 wild garlic leaves, washed
extra virgin olive oil
- 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.