Baby Potatoes & Asparagus With Chilli, Lemon & Caper Butter Sauce

Baby Potatoes & Asparagus With Chilli, Lemon & Caper Butter Sauce

This was a real throw together of what I had lying around in the fridge last spring. This sauce is unreal and big on flavour and is delicious with spring greens. It would be great with an egg or chickpeas too! Heaven on a plate.

Look for some more vegetarian recipes? Check out some others here.

Serves 2 as a starter / side

Ingredients:

400g jersey royals

200g asparagus

Large handful fresh mint

Juice and zest of half a lemon

Salt and black pepper

For the sauce:

50g butter

3 tbsp olive oil

5 garlic cloves, diced

2 tbsp capers

Rind of 1 lemon

1/2 long red chilli, sliced

Cook potatoes until soft in boiling salted water. Blanch asparagus for 3-4mins. Add butter and oil to a frying pan on a medium heat. When melted, add the rest of the ingredients and simmer gently for 5mins until crisped up. Add potatoes, asparagus, butter oil, fresh mint, juice of half a lemon, zest, salt and pepper to a bowl. Toss together and then serve!

Watch me make the recipe here!