Roasted asparagus & smashed new potato salad

• asparagus↗200g g
• lemon↗½

  juiced and zested

• new potatoes↗500g g
• olive oil↗2 tbsp tbsp
• Little Gem lettuces↗2

  quartered

• peas↗50g g
• soft goat’s cheese↗100g g
• dill↗small bunch

  or parsley

Step-by-step instructions

1. 1

   Trim the bottom 2 cm of the asparagus spears and slice them into thin rounds, then set aside in a bowl with the lemon juice. Bring a pot of salted water to a boil and cook the potatoes for 10‑12 minutes until tender, adding the asparagus spears for the last 2 minutes. Drain and steam‑dry in a colander. Heat the grill to high.

2. 2

   Spread the potatoes on a baking tray and lightly crush them with a spoon or fish spatula. Add the asparagus to the tray, drizzle with 1 tbsp olive oil, season, and grill for 10‑15 minutes, turning halfway, until the potatoes are crisp and the asparagus is tender and slightly charred. Add the lettuce for the final 5 minutes to char. Meanwhile, cook the peas, drain and add them to the lemon juice and asparagus remnants. Whisk in the olive oil and season.

3. 3

   Arrange the lettuce, asparagus and potatoes on a large serving platter. Top with chunks of goat’s cheese, the asparagus stalks and peas, drizzling the sauce over the remaining vegetables as you go. Sprinkle with dill and lemon zest before serving.