500g fresh 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
Cover the Jerseys with cold water and bring to a boil. Simmer for about 12 minutes until they just drop from a small knife. Allow to cool a little and then cut each potato 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 and add 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.
Great spring / early summer starter or side dish. Top with fried mackerel or sea bass fillets to create a main course