jersey royal potatoes, asparagus, brown shrimp and blood orange butter

Prawn

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

100ml/3½fl oz white wine
1 shallot, peeled and chopped
100g/3½oz unsalted butter
1 lemon, juice only
pinch mace
pinch cayenne pepper
1 tbsp brown shrimps
1 blood orange, segmented and finely chopped
1 tsp chopped fresh tarragon
1 tbsp snipped fresh chives
4 small jersey royal potatoes, scrubbed
1 small bay leaf
salt
4 asparagus spears
pinch sugar
25g/1oz unsalted butter
salt

Directions

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.
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.