Roast Asparagus and New Potato Salad

Ingredients

• 200g asparagus
• ½ lemon (juiced and vest)
• 500g new potatoes
• 2 tbsp olive oil
• 2 little gem lettuces (quartered)
• 50g peas
• 100g soft goat cheese
• Small bunch of parsley or dill

Method

1. Slice 2 cm from the bottom of the asparagus into thin rounds. Set a side a bowl with the lemon juice.
2. Bring a pan of salted water to the boil and boil the potatoes for 10-12 minutes until cooked through. Add the asparagus spears for the last 2 minutes. Drain and steam-dry in the colander. Heat up the grill
3. Tip the potatoes on to a baking tray and use a spoon or fish slice to crush them a bit (do not do it too much). Add the asparagus on to the tray and add 1 tbsp of the olive oil, season and grill for 10-15 minutes. Turn them half way through until the potatoes are crisp and the asparagus is cooked through. Add the lettuce for the final 5 minutes. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
4. Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat’s cheese, the asparagus stalks and peas, drizzle the source over the rest of the vegetables as you go, scatter with paisley or dill and lemon zest to serve.