May 2011

English asparagus and Jersey Royal potatoes, fresh peas and broad beans

The multiple joys of English spring are here. Time to banish any lingering memories of the long months of all the root veg you were forced to consume over the winter.

The English asparagus season is a short one. Around 60 days from late April to early June, if you are lucky. The dry winter we've had may shorten that this year, so enjoy them while you can.

Podding peas and broad beans can be strangely therapeutic. And if you have a handy teenager around the house, their strop at being forced to do the podding for you provides huge entertainment. 

Try all of them together in this simple dish, either on its own or topped with some fried mackerel, trout or sea bass fillets:

minted asparagus, peas, broad beans and Jersey Royals

500g fresh  English asparagus
500g baby Jersey Royal potatoes
250g fresh broad beans, podded
250g fresh peas, podded
200g cherry tomatoes on the vine, halved
parmesan shavings for topping
1 tbsp chopped mint
1 lemon - juice
100ml extra virgin olive oil
sea salt and pepper

Boil the Jerseys in a pan of boiling salted water until they just drop from a small knife. Drain, allow to cool a little and cut in half.

Bring a large pan of water to the boil.

Add the peas and broad beans. Bring back to the boil.

Cut the woody end off the asparagus. Cut the remaining spears in two. Add the asparagus to the pan and simmer for 3 minutes.

Drain and add the tomatoes.

Mix the lemon juice, olive oil and mint together and season with sea salt and fresh pepper.

Stir the dressing into the vegetables, add the potatoes and serve with the shavings of parmesan over the top.