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Jersey Royals with asparagus, rhubarb and buttermilk
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This celebration of springtime from chef Ollie Templeton combines some of the best ingredients of the season. Roast asparagus and Jersey Royals are mixed with salted sticks of rhubarb, all brought together with a verdant chive oil and tangy buttermilk. Read more about Ollie and see his other recipes here.
First published in 2019
Ingredients
Metric
Imperial
- 100g of buttermilk
- 400g of Jersey Royal potatoes
- 50g of unsalted butter
- 1 bunch of asparagus, trimmed
- 100g of chives
- 200g of vegetable oil
- 2 sticks of rhubarb
- sea salt
- 100g of wild garlic, fermented if possible, or use spring onions or other seasonal greens as a substitute
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Method
1
Slice the rhubarb into large matchsticks and season with salt. Set aside for a few hours to soften while you get on with the rest of the dish
2
Make a chive oil by pouring the oil into a pan and warming to 80°C. Transfer to a blender with the chives and blitz for 12 minutes until super-smooth and bright green. Strain through a fine sieve and set aside
3
Bring a pan of salted water to the boil and add the asparagus. Blanch for 1 minute, then drain and transfer to a bowl of iced water to refresh
4
Preheat the oven to 180°C/gas mark 4. Place the Jersey Royals and the butter in an ovenproof dish and roast for 30 minutes until caramelised and tender. Remove the potatoes and add the asparagus into the same pan with the butter. Roast for 10 minutes
5
While the asparagus is roasting, divide the buttermilk between 4 bowls. Gently reheat the potatoes in a pan if needed, then place on top of the buttermilk. Top with the roasted asparagus, salted rhubarb and wild garlic (or other greens), then pour a little of the chive oil around one side of the dish. Serve
First published in 2019
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