WARM SALAD OF JERSEY ROYALS, ASPARAGUS & PANCETTA

A recipe to celebrate the quintessential taste of spring: British asparagus. The perfect, fresh and seasonal side or supper!

Difficulty:

Prep time: 10 minutes

Cook time: 40 minutes

Serves: 4

WARM SALAD OF JERSEY ROYALS, ASPARAGUS & PANCETTA Image 1

WARM SALAD OF JERSEY ROYALS, ASPARAGUS & PANCETTA Image 2

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Ingredients

300g Jersey Royals, washed
1 teaspoon Honest Toil olive oil
Bunch asparagus
8 quail eggs
8 thin slices pancetta or parma ham
10g fresh dill, chopped
10g fresh chives, chopped
Sea salt

For the dressing
4 tbsp garlic mayonnaise
2 tbsp yoghurt
1 tbsp lemon juice
Black pepper

Method

Preheat the oven to 180C/ gas 4. Bring a pan of salted water to boil, add the Jersey Royals and simmer for 15-20 minutes until soft. Drain, run under cold water & set aside.
Meanwhile, heat the grill, pan until smoking hot. Rub the oil and salt over the asparagus and grill for 4-5 minutes, until just softened. Set aside.
Bring a small pan of water to a gentle simmer and add the eggs. Cook for 2-3 minutes, then plunge them into ice cold water. Allow to cool before cutting each egg in half lengthways.
Bake the pancetta in the oven for 4-8 minutes until crispy. Break into shards and set aside.
Make your dressing. Combining everything in a bowl and mix thoroughly.
Toss the coated potatoes in half of the dressing and arrange in a bowl. Lay the asparagus, quail eggs, pancetta onto the potatoes. Drizzle over the reaming dressing & enjoy.