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

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

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal297
fat24g
saturates11g
carbs8g
sugars3g
fibre6g
protein10g
salt0.4g
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Ingredients

  • 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

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

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A star rating of 4.3 out of 5.3 ratings
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