Advertisement

Ingredients

Method

  • 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 untiul warm. Tip everything onto a serving dish and grate over some lemon zest. Top with the toasted almonds.

RECIPE TIPS

WILD GARLIC PASTA PRIMAVERA
Toss any leftover warm asparagus and peas with cooked pasta and a splash of the pasta cooking water, alongside any leftover wild garlic butter, the finely chopped wild garlic stalks and some grated parmesan.

Recipe from Good Food magazine, May 2020

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.3 ratings
Advertisement
Advertisement
Advertisement