Ingredients
100g of buttermilk
400g of Jersey Royal potatoes
50g of unsalted butter
1 bunch of asparagus, trimmed
100g of chives
200g of vegetable oil
2 sticks of rhubarb
sea salt
100g of wild garlic, fermented if possible, or use spring onions or other seasonal greens as a substitute
Method
1
Preheat the oven to 180°C/gas mark 4. Place the Jersey Royals and the butter in an ovenproof dish and roast for 30 minutes until caramelised and tender. Remove the potatoes and add the asparagus into the same pan with the butter. Roast for 10 minutes
2 Slice the rhubarb into large matchsticks and season with salt. Set aside for a few hours to soften while you get on with the rest of the dish
3 Make a chive oil by pouring the oil into a pan and warming to 80°C. Transfer to a blender with the chives and blitz for 12 minutes until super-smooth and bright green. Strain through a fine sieve and set aside
4 Bring a pan of salted water to the boil and add the asparagus. Blanch for 1 minute, then drain and transfer to a bowl of iced water to refresh
5 While the asparagus is roasting, divide the buttermilk between 4 bowls. Gently reheat the potatoes in a pan if needed, then place on top of the buttermilk. Top with the roasted asparagus, salted rhubarb and wild garlic (or other greens), then pour a little of the chive oil around one side of the dish.
Serve