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Jersey Royals with pancetta and asparagus

03 MAY 2011
jersey royals with pancetta and asparagus Enlarge
Ingredients (Serves 4)
  • 500g Jersey Royals
  • 100g pancetta
  • 200g asparagus
  • 40g butter
  • 1 tbsp olive oil


Wash and rub the Jersey Royals Cut the pancetta into strips 2cm pieces.

Heat the oil in a frying pan and add the pancetta. Cook until crispy and deep brown. Keep warm.

Bend the asparagus near the base – they will naturally snap where they get tough. Discard the tough bases. Heat a pan of salted water until it boils. Place the asparagus in the pan and cook until tender – 2-3 mins. Drain.

Place the Jersey Royals in a saucepan con cover with cold water. Add a little salt, bring them to the boil and simmer until they are just cooked (about 15-20 minutes).

Drain the Jersey Royals and season with salt and pepper and add the butter. Once glistening add asparagus and sprinkle with the crisp pancetta


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