Jersey Royal potatoes, asparagus, brown shrimp and blood orange butter
This simple potato side dish is extra special as it’s covered in a shrimp and orange butter before serving.
Ingredients
For the brown shrimp and blood orange butter
- 100ml/3½fl oz white wineÌý
- 1 shallot, peeled and choppedÌý
- 100g/3½oz unsalted butterÌý
- 1 lemon, juice only
- pinch maceÌý
- pinch cayenne pepperÌý
- 1 tbsp brown shrimps
- 1 blood orange, segmentedÌýand 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 leafÌý
- salt
For the asparagus
Method
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.Ìý
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.
To make the asparagus, simmer the asparagus, sugar and butter in a saucepan of salted water until tender.
To serve, break up some of the potatoes by hand, spoon over the asparagus and finally spoon over the butter sauce.Ìý