Recipe: Jersey Royals & Asparagus Creamy Lancashire Melt

For our final asparagus recipe of the month we found this beautiful dish that’s appropriate as a side to your main (I’m thinking Sunday roast!) or as a warming and nourishing lunch.

Ingredients:

500g Jersey Royals, halved
250g bunch asparagus, halved
200g tub fresh Waitrose Hollandaise Sauce
2 tbsp snipped fresh chives
50g Waitrose Dewlay Creamy Lancashire, grated

Method

1. Cook the potatoes in a large pan of boiling water for 10–12 minutes until almost cooked through. Add the asparagus and cook for a further 3–4 minutes until both vegetables are tender, then drain.
2. Return the vegetables to the pan, add the sauce and chives and mix gently together, stirring until the sauce coats the vegetables.
3. Tip the vegetables into a small heatproof dish, scatter with cheese and cook under a medium, preheated grill for 3–4 minutes until bubbling and lightly browned. Serve swiftly.

Nutrition 596kcals/16.1g protein/51.4g carbohydrate/9.1g sugars/36.2g fat/22.4g saturated fat/4.8g fibre/1.2g salt per serving

This recipe was provided by Waitrose, if you’re looking for more ideas for an occasion you’re holding, take a look at their recipe site for inspiration!