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Jersey Royal potatoes, asparagus, brown shrimp and blood orange butter

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the brown shrimp and blood orange butter

  • 100ml/3½fl oz white wine
  • 1 shallot, peeled and chopped
  • 100g/3½oz unsalted butter
  • 1 lemon, juice only
  • pinch mace
  • pinch cayenne pepper
  • 1 tbsp brown shrimps
  • 1 blood orange, segmented and finely chopped
  • 1 tsp chopped fresh tarragon
  • 1 tbsp snipped fresh chives

For the Jersey Royals

  • 4 small Jersey Royal potatoes, scrubbed
  • 1 small bay leaf
  • salt

For the asparagus

  • 4 asparagus spears
  • pinch sugar
  • 25g/1oz unsalted butter
  • salt

Method

  1. To make the butter, place the wine and shallots in a saucepan, bring to the boil and then reduce by half. Gradually whisk in the butter, small pieces at a time. Season with the lemon juice and add the mace and cayenne pepper. Stir in the brown shrimps and pieces of blood orange. Add the herbs at the end just before serving.

  2. To make the Jersey Royal potatoes, boil the potatoes in salted water with the bay leaf for 10-15 minutes or until tender. Leave to cool in the water.

  3. To make the asparagus, simmer the asparagus, sugar and butter in a saucepan of salted water until tender.

  4. To serve, break up some of the potatoes by hand, spoon over the asparagus and finally spoon over the butter sauce.

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