This recipe has been produced and tested in partnership with Morrisons



  • 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 Morrisons Asparagus 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.


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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