300g Jersey Royal potatoes
handful slivered almonds
75g softened butter
small handful wild garlic leaves, very finely chopped (or 1 crushed garlic clove)
1 tbsp mint leaves
250g freshly podded peas
drizzle olive oil , for frying
½ lemon , zested and juiced
A bunch of asparagus spears
STEP 1 Bring a large pan of water to the boil and cook the potatoes for 8-10 mins or until tender. Drain.
STEP 2 Toast the slivered almonds in a dry frying pan until golden. Set aside.
STEP 3 Mix together the butter, wild garlic leaves and mint (you can blitz in a food processor, if you like). Set aside.
STEP 4 Cover the peas with boiling water for 30 seconds, then drain and immediately plunge into cold water.
STEP 5 Heat the olive oil in a large lidded saucepan over a medium heat. Add the asparagus spears and a good pinch of sea salt and shake to coat in the oil. Put the lid on and cook the asparagus over a low to medium heat, shaking the pan to move the spears around, about 4 mins. Remove the spears from the pan and immediately plunge into iced water.
STEP 6 Melt the garlic butter in the pan and squeeze in the juice of the lemon. Stir the potatoes, asparagus and peas into the butter until warm. Tip everything onto a serving dish and grate over some lemon zest. Top with the toasted almonds.
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