Recipe: Lemony New Potato Wedges & Say it With Asparagus!

Finally finally finally there is something approaching spring weather, and I am now starting to want to eat some lighter foods.

My default approach to new potatoes is to steam them in their paper thin jackets, along with a sprig of mint and then to serve with lashings of butter.   Delicious!  There is something so good about a fresh new potato – they are delicate, but also bursting with potato flavour, which can be lost from older spuds.     Roasted new potatoes are equally delicious, and it would be a shame not to try them out.

This year, the asparagus crop has been decimated by the weather.    The British asparagus festival was cancelled due to the weather and consequent lack of crop.   It is only just starting to come into the shops, and I was delighted to receive one of the first boxes of the season from Secretts.

Asparagus by post is a new concept for me, but it does make perfect sense.  The asparagus I received yesterday morning had been picked the day before, so it was as fresh as you can get – unless you visit a PYO or grow your own – so perfect for city dwellers like me.  It was beautifully presented, tied with a raffia bow and propped up in the box.   At £9.99 a box it is expensive, but at the same time a very affordable and different present for someone, and at this quality it is a luxury product.  I’d be delighted to receive another box – forget flowers when it is in season, I think that saying it with asparagus is an excellent idea.

The asparagus was delicious, so so fresh, crisp and tasty.   I nibbled quite a bit of it raw which I have not done before.   When prepping asparagus bend it to break the stalk, and it will naturally break in the right place.   Steam for a few minutes and then serve with lashings of melted butter, and lots of pepper and salt.

Recipe: Lemony New Potato Wedges

Simply cut your potatoes into wedges, place in a roasting pan with some golden rapeseed oil, a few slices of lemon and a clove of garlic.   Season well with salt and pepper and roast in a hot oven for about 40 minutes.   If desired scatter some shredded spring onion over 5 minutes before they finish cooking.

Many thanks to Secretts for my box of asparagus.  Order here or you can visit the farm to PYO.

Sending this to Ren’s Simple and In Season, this month hosted by Urvashi.

And to Laura’s One Ingredient Challenge, co-hosted by herself and Nazima at Working London Mummy - the ingredient this month is lemon.

Lastly a reminder about Breakfast Club this month, the theme is Fairtrade and there is a Fairtrade price from Steenbergs.  I’d love anyone to take part!