Warm potato, asparagus and pecorino

We tried this Florence Knight salad from The Sunday Times on the weekend and it was DEEELICIOIUS.  

Also, allegedly-asparagus-detesting son had no idea he was eating asparagus (as it’s shaved) and loved it and ate it all up. Ha! #winning

This is a generous salad to celebrate the new season’s Jersey royals and asparagus.

Serves
4 people

Time
30 minutes

INGREDIENTS

  • 500g small Jersey royals
  • 65g butter
  • 4 sprigs of fresh mint
  • 2 spring onions, washed and outer skin discarded
  • 150g asparagus
  • Juice of ½ lemon
  • 3 tbsp extra-virgin olive oil
  • 30g baby leaf spinach, washed
  • 50g pecorino romano

01 Place the potatoes, butter, 1 tbsp salt and mint in a small pan and cover with cold water and a lid. Set over a medium heat and bring to the boil. Remove the lid, reduce the heat and simmer for 5 minutes. Turn off the heat and leave the potatoes to sit in the water for 15-20 minutes, until they are cooked through.

02 Trim the spring onions and cut each lengthways into fine, curly strips. Place them in ice-cold water. Break the woody ends from the asparagus. Use a peeler to cut lengthways shavings, keeping the tips intact. Place the shavings and tips into the ice-cold water, too.

03 Squeeze the lemon juice into a bowl and whisk in the olive oil in a thin, steady stream and season to taste.

04 Drain the potatoes, breaking any larger ones in half. In a large bowl combine the dressing, potatoes, spring onions, asparagus, spinach leaves and shave over half of the pecorino. Gently fold everything together with your hands. Taste and adjust the seasoning. Shave over the rest of the pecorino and serve with roast chicken.

More awesome dishes from the Sunday Times’ The Dish here. It’s the only paper I subscribe to.

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