Asparagus with peas, mint & Jersey Royals in wild garlic butte
by Rosei Birkett
Ingredients
300g Jersey Royal potatoes
handful slivered almonds
75g softened butter
small handful wild garlic leaves, very finely chopped (or 1 crushed garlic clove)
1 tbsp mint leaves
250g freshly podded peas
drizzle olive oil , for frying
½ lemon , zested and juiced
A bunch of asparagus spears
This veg bag scheme is one of the few good new things to have happened this year. It has been wonderful to have such a wide variety of delicious veg, always fresh and bursting with flavour.
— Cecilia Healey
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