1kg/2¼lb new potatoes, preferably Jersey Royals, scrubbed
1 litre/1¾pints vegetable stock
6 cloves garlic
450g/1lb asparagus tips
2 tbsp parsley
20g packet of mint, stalks removed
grated zest of and juice of 1 large lemon
4 tbsp walnut oil
4 tbsp sunflower oil
1 tbsp caster sugar
Put the potatoes in a large saucepan, add the vegetable stock and garlic, season lightly with salt and pepper. Cover and bring to the boil, simmer for 7 - 8 minutes or until nearly tender. 2. Add the asparagus tips and continue to cook, uncovered, until the asparagus is tender.
Lift the asparagus onto a plate and set aside. Continue to cook the potatoes over a high heat until the stock has reduced to a sticky glaze to coat the potatoes.
Tip into a large bowl and add the asparagus. Set aside. Lift the garlic out and keep separate.
Put the softened garlic from the cooked potatoes, herbs, lemon zest and juice, oil and sugar together into a food processor or blender. Blend to form a purée then season with salt and pepper. Just before serving pour the pistou over the potatoes and asparagus, toss lightly together and pile into a serving dish.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
