Jersey Royal potatoes, asparagus, anchovies and parmesan

Jersey Royal potatoes, asparagus, anchovies and parmesan
Serves: 4
  • 500g Jersey Royals, scrubbed clean, larger ones halved
  • 400g asparagus, tough ends snapped off
  • For the dressing:
  • 1 garlic clove
  • 7 anchovy fillets, 4 finely chopped, 3 cut in half lengthways
  • salt
  • 1 egg yolk
  • 1 heaped tsp Dijon mustard
  • juice of ½ lemon
  • ½ tbsp red wine vinegar
  • 5 tbsp extra-virgin olive oil, plus extra to drizzle
  • 35g grated Parmesan, plus shavings to serve
  • To serve:
  • 2 baby gem lettuce, leaves separated
  • handful fresh dill, chopped
  1. Place the potatoes in a pan of cold salted water over a medium heat, bring to the boil and cook for 12-15 mins until tender. Drain, set aside and keep warm.
  2. Crush garlic and the 4 chopped anchovies with a little salt to make a paste, place in a mixing bowl. Whisk in the egg yolk, mustard, lemon and vinegar, and when fully combined whisk in the olive oil, then the grated Parmesan and season to taste. Pour dressing over the warm potatoes.
  3. Heat a griddle pan over a medium-high heat and add the asparagus, charring on all sides, about 4-6 mins. Keep warm.
  4. Arrange salad leaves in a wide bowl and top with the potatoes and asparagus, drizzling the leaves and asparagus spears with the dressing from the bottom of the potato bowl. Drape over the anchovy halves and scatter with Parmesan shavings. Drizzle with a little extra oil and serve warm.
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