TODAY’S RECIPE: Roasted asparagus & smashed new potato salad
MIDWEEK supper full of spring flavours. SERVES 3
Ingredients
½ lemon, juiced and zested
200g asparagus
500g new potatoes
2 tbsp olive oil
2 Little Gem lettuces, quartered
50g peas
100g soft goat’s cheese
Small bunch dill or parsley
Method
1 Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for ten to 12 minutes until cooked through, adding the asparagus spears for the last two minutes of cooking. Drain and steam-dry in the colander. Heat the grill to high.
2 Tip the potatoes on to a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil. Season and grill for ten to 15 minutes, turning halfway through, until the potatoes are crisp and the asparagus is cooked and a little charred. Add the lettuce for the final five minutes until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
3 Pile the lettuce, asparagus and potatoes on to a large serving dish. Top with chunks of goat’s cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill or parsley and lemon zest to serve.