bashed new potato and wilted ramson salad with new season asparagus and lemon butter

  • Wash your freshly dug (or freshly purchased) new potatoes, making sure all the soil is scrubbed off, but trying to keep some of the delicate and tasty skin intact.
  • Place in a pan of cold salted water and bring to the boil.
  • Cook for about 15-20 minutes until just soft
  • In the last five minutes of cooking time place your asparagus in a steamer, or a pan with a little water in the bottom.
  • Put the lid on and bring the water to the boil.
  • Steam until just tender but still with a bite.
  • Drain you potatoes and return them to the hot pan.
  • Put the pan back on a low heat and shuffle them around for a minute to dry out.
  • Bash them up a bit with a fork or the back of a large spoon. This opens them up to allow them to soak up the flavours of the butter and wild garlic.
  • Add whole or shredded ramson leaves to the potatoe pan with a knob of butter and a little olive oil, as well as some seasoning.
  • Swish it around until the butter melts and the ramsons wilt.
  • Spoon the potato and wild garlic mix onto a plate.
  • Drain the asparagus then return to the pan with a little butter, some fresh ground black pepper and a liberal squeeze of lemon juice.
  • Lay the asparagus on top of your bashed potatoes and pour the lemon butter over the whole dish, allowing it to soak into the potatoes.
  • Add some slivers of sweet red bell peppers, for colour and a little freshness.
  • Season and shave over some parmesan.
  • Enjoy!

One Response to “bashed new potato and wilted ramson salad with new season asparagus and lemon butter”

  1. on 15 May 2008 at 4:06 pm Bellini Valli

    I am really feeling foodie challenged this week with ransom and wild garlic. I had not heard of either until this week. The potato/veggie dish does sound amazing though and something I would definitely try:D

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