Asparagus with peas, mint & Jersey Royals in wild garlic butter

Asparagus with peas, mint & Jersey Royals in wild garlic butter

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4 as a side

Coat asparagus, peas and Jersey Royals in a mint and wild garlic butter, then top with toasted almonds – the perfect partner to roast meat and savoury tarts

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal297
  • fat24g
  • saturates11g
  • carbs8g
  • sugars3g
  • fibre6g
  • protein10g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300g Jersey Royal potatoes
  • handful slivered almonds
  • 75g softened butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • small handful wild garlic leaves, very finely chopped (or 1 crushed garlic clove)
  • 1 tbsp mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 250g freshly podded peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • drizzle olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

Method

  1. Bring a large pan of water to the boil and cook the potatoes for 8-10 mins or until tender. Drain.

  2. Toast the slivered almonds in a dry frying pan until golden. Set aside.

  3. Mix together the butter, wild garlic leaves and mint (you can blitz in a food processor, if you like). Set aside.

  4. Cover the peas with boiling water for 30 seconds, then drain and immediately plunge into cold water.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
26th May, 2020
3.05
This needs more garlic and more mint. The taste is far too subtle.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?