- 500g Jersey Royals
- 100g pancetta
- 200g asparagus
- 40g butter
- 1 tbsp olive oil
Wash and rub the Jersey Royals Cut the pancetta into strips 2cm pieces.
Heat the oil in a frying pan and add the pancetta. Cook until crispy and deep brown. Keep warm.
Bend the asparagus near the base – they will naturally snap where they get tough. Discard the tough bases. Heat a pan of salted water until it boils. Place the asparagus in the pan and cook until tender – 2-3 mins. Drain.
Place the Jersey Royals in a saucepan con cover with cold water. Add a little salt, bring them to the boil and simmer until they are just cooked (about 15-20 minutes).
Drain the Jersey Royals and season with salt and pepper and add the butter. Once glistening add asparagus and sprinkle with the crisp pancetta