Yo­tam Ottolenghi A sen­sa­tional side to win them over.

It’s a match made in heaven: the sea­son’s best as­para­gus with zesty pota­toes. And trust Yo­tam Ottolenghi to make this dish the ul­ti­mate side, ver­sa­tile enough to be paired with roast meat or a sim­ple poached egg.

delicious - - CONTENTS -

LEMONY MASHED POTATO, AS­PARA­GUS, AL­MOND, MINT SERVES 6, AS A SIDE FOR THE POTA­TOES

1 le­mon, scrubbed

15 mint sprigs (40g), plus 1/4 cup lightly packed shred­ded mint leaves

5 gar­lic cloves, peeled

700g large pota­toes (such as Yukon Gold or de­siree), peeled and cut into 3cm chunks

50g un­salted but­ter

75ml milk

90g sour cream

FOR THE AS­PARA­GUS

21/ 2 tbs un­salted but­ter

1/4 cup (60ml) olive oil

800g as­para­gus, woody ends trimmed

6 an­chovy fil­lets, finely sliced

3 gar­lic cloves, thinly sliced

1/ 2 cup (50g) flaked al­monds, lightly toasted

11/ 2 tsp dried mint

For the pota­toes, use a peeler to re­move the zest from the le­mon in large strips. Cut the peeled le­mon into six wedges and re­serve for serv­ing.

Fill a medium saucepan with salted wa­ter, add the le­mon zest, mint sprigs and gar­lic, and bring to a boil over high heat. Add potato and boil for 15 min­utes or un­til cooked through. Drain well.

Re­turn potato, le­mon zest and gar­lic to the pan, dis­card­ing the mint sprigs. Add but­ter, milk, sour cream and 3/4 tsp salt and mash un­til smooth and creamy. Sea­son to taste with salt and pep­per. Cover and set aside un­til ready to serve.

Meanwhile, for the as­para­gus, melt the but­ter and oil in a large fry­pan over medium-high heat un­til but­ter and oil start to foam. Add as­para­gus and cook, turn­ing fre­quently, un­til cooked through but re­tain­ing a slight bite, 5-8 min­utes, de­pend­ing on thick­ness. Turn off the heat and use tongs to trans­fer as­para­gus to a plate. Add the an­chovy, gar­lic and a pinch of salt to the pan, re­turn to medium heat, and stir con­tin­u­ously un­til the gar­lic starts to go golden, 1-2 min­utes. Re­move from the heat, stir in al­mond and dried mint, and im­me­di­ately spoon the mix­ture into a bowl to stop cook­ing.

Di­vide the mashed potato among serv­ing plates and top with the as­para­gus. Spoon the but­tered al­mond mix­ture over the top and serve im­me­di­ately with a sprin­kle of fresh mint and le­mon wedges along­side.

GLORIOU“[“[THISIS]AGLORIOUS SIDE DISH TO ROASTED CHICKEN, FISH OR SPRING LAMB.”

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