© J Sainsbury plc 2020
Photo: Dan Jones
Griddled Jersey Royals with asparagus and hazelnuts
Earthy and fresh may sometimes seem like conflicting flavours, but they really work. Sweet new-season asparagus, garlic and hazelnuts sit happily together with a squeeze of lemon and mint
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Ready in 45 minutes
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Cooking time 25 minutes
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Prep time 20 minutes
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Serves 6
Ingredients
For the dressing
- 2 tbsp lemon juice
- ½ tsp maple syrup or honey
- 2 garlic cloves, crushed
- 1 tsp wholegrain mustard
- Pinch of Maldon salt
- 1 tbsp hazelnut oil
- 2 tbsp rapeseed oil
For the salad
- 250g asparagus, tough ends trimmed and discarded
- 1kg baby jersey royal potatoes
- 1 tbsp rapeseed oil
- 80g watercress, tough stalks removed
- 50g blanched hazelnuts, toasted and roughly chopped
- A few mint leaves
Method
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1
To make the dressing, put the lemon juice, syrup, garlic, mustard and salt into a jar. Add the hazelnut oil and rapeseed oil, close the jar and shake it fiercely to emulsify, then pour into a bowl.
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2
Blanch the asparagus in a pan of boiling water for 1 minute, then drain and refresh in cold water. Chop each asparagus spear in half on a slant and set aside.
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3
Put the unpeeled potatoes in a pot of cold water, cover, and once it comes to the boil, cook for 10-15 minutes or until they can be pierced with a knife. Let them cool slightly, then slice them in half lengthways and heat a griddle pan to very hot. Toss the potatoes in the rapeseed oil and griddle the potatoes flesh-side down until griddle marks appear. You will need to do this in batches.
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4
Pop the hot potatoes into the bowl with the dressing. Add the asparagus and toss.
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5
Put the watercress on a platter and top with the potatoes and asparagus. Scatter with the hazelnuts and some mint leaves.
