- 300g Jersey Royal potatoes
- handful slivered almonds
- 75g softened butter
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
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 250g freshly podded peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- drizzle olive oil, for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Bring a large pan of water to the boil and cook the potatoes for 8-10 mins or until tender. Drain.
Toast the slivered almonds in a dry frying pan until golden. Set aside.
Mix together the butter, wild garlic leaves and mint (you can blitz in a food processor, if you like). Set aside.
Cover the peas with boiling water for 30 seconds, then drain and immediately plunge into cold water.
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.
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.
Wild garlic pasta primaveraToss 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.