Buttered Herb Potatoes

Prep time: 30 mins

Serves: 2

Ingredients

• 24 small Jersey Royals

• 8 spears of English Asparagus

• 100g butter

• 50g grated Parmesan

• 1 bunch mixed herbs (chives, tarragon, chervil, and parsley)

• 1 small bunch of mint

• Cracked black pepper

• Flaked sea salt
  
  Method
  1. Boil salted water in a large pan. Wash and add Jersey Royals. Season, add 50g butter and half the mint (reserve some leaves). Cook until tender (10-15 mins). Remove from heat, add remaining mint. Cool and drain. Reserve 2 tbsp cooking liquor.

  
  2. Carefully peel asparagus, avoid over-peeling. Trim bottoms, blanch for 2 minutes, refresh in iced water, drain, and chill.

  
  3. To serve: Reheat reserved liquor, add potatoes and asparagus, warm through. Add herbs, lemon juice, remaining butter, salt, and pepper. Divide between four bowls, sprinkle with Parmesan, garnish with fresh herbs, cracked black pepper, and flaked sea salt.