• Wash your freshly dug (or freshly purchased) new potatoes, making sure all the soil is scrubbed off, but trying to keep some of the delicate and tasty skin intact.
• Place in a pan of cold salted water and bring to the boil.
• Cook for about 15-20 minutes until just soft
• In the last five minutes of cooking time place your asparagus in a steamer, or a pan with a little water in the bottom.
• Put the lid on and bring the water to the boil.
• Steam until just tender but still with a bite.
• Drain you potatoes and return them to the hot pan.
  
• Put the pan back on a low heat and shuffle them around for a minute to dry out.
• Bash them up a bit with a fork or the back of a large spoon. This opens them up to allow them to soak up the flavours of the butter and wild garlic.
• Add whole or shredded ramson leaves to the potatoe pan with a knob of butter and a little olive oil, as well as some seasoning.
• Swish it around until the butter melts and the ramsons wilt.
• Spoon the potato and wild garlic mix onto a plate.
• Drain the asparagus then return to the pan with a little butter, some fresh ground black pepper and a liberal squeeze of lemon juice.
• Lay the asparagus on top of your bashed potatoes and pour the lemon butter over the whole dish, allowing it to soak into the potatoes.
• Add some slivers of sweet red bell peppers, for colour and a little freshness.
• Season and shave over some parmesan.
• Enjoy!
  

Tags: asparagus, foraged food, salad, seasonal cooking, wild garlic

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