METHODBoil the potatoes in salted water until cooked. Peel and keep warm.
Peel the asparagus and cook in salted boiling water until tender. Drain and add to the potatoes.
Put all the remaining ingredients into a blender and blitz until smooth.
Pour onto the asparagus and potatoes and serve.
Serves: 4
Preparation: 10 mins
Cooking: 25 mins
320g Albert Bartlett Original Rooster Potatoes
200g green asparagus
1 sprig of parsley
1 sprig of mint
2 spring onions
1 pinch of castor sugar
60ml olive oil
Zest and juice of 2 lemons
Salt and pepper