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.
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
- 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.
- Return the vegetables to the pan, add the sauce and chives and mix gently together, stirring until the sauce coats the vegetables.
- 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!