Asparagus with Peas, Mint and Jersey Royals in Wild Garlic Butter Sauce

• Jersey Royal potatoes↗300g g
• sliced almonds↗жменя нарізаного
• soft butter↗75g g
• wild garlic↗невелика жменя

  leaves, very finely chopped (or 1 minced clove)

• mint↗1 ст. л. tbsp

  leaves

• fresh peas in pods↗250g g
• olive oil↗дрібка

  for frying

• lemon↗½

  zest and juice

• asparagus↗пучок

Step-by-step instructions

1. 1

   Fill a large pot with water, bring to a boil and cook the Jersey Royal potatoes for 8‑10 minutes until tender. Drain the water.

2. 2

   Toast the sliced almonds in a dry pan until golden, then set aside.

3. 3

   Combine the soft butter, wild garlic leaves and mint leaves (you can quickly blend them). Set the sauce aside.

4. 4

   Pour boiling water over the peas for 30 seconds, drain and immediately plunge them into ice water to preserve the bright colour.

5. 5

   Heat olive oil in a large covered pot over medium heat. Add the asparagus and a pinch of sea salt, stir so the stalks are coated with oil. Cover and cook for 4 minutes, shaking the pot occasionally, until the asparagus is tender yet still crisp. Remove the stalks and immediately plunge them into ice water.

6. 6

   In the same pot melt the butter with the wild garlic, add the juice of half a lemon. Add the drained potatoes, asparagus and peas, stir until heated through. Transfer everything to a serving plate, sprinkle with lemon zest and toasted almonds.

7. 7

   Serve immediately, garnished with a few mint leaves.