Ingredients

• 1kg/2¼lb new potatoes
• preferably Jersey Royals
• scrubbed
• 1 litre/1¾pints vegetable stock
• 6 cloves garlic
• 450g/1lb asparagus tips
• 2 tbsp parsley
• 20g packet of mint
• stalks removed
• grated zest of and juice of 1 large lemon
• 4 tbsp walnut oil
• 4 tbsp sunflower oil
• 1 tbsp caster sugar

Directions

• Put the potatoes in a large saucepan
• add the vegetable stock and garlic
• season lightly with salt and pepper. Cover and bring to the boil
• simmer for 7 - 8 minutes or until nearly tender. 2. Add the asparagus tips and continue to cook
• uncovered
• until the asparagus is tender.
• Lift the asparagus onto a plate and set aside. Continue to cook the potatoes over a high heat until the stock has reduced to a sticky glaze to coat the potatoes.
• Tip into a large bowl and add the asparagus. Set aside. Lift the garlic out and keep separate.
• Put the softened garlic from the cooked potatoes
• herbs
• lemon zest and juice
• oil and sugar together into a food processor or blender. Blend to form a purée then season with salt and pepper. Just before serving pour the pistou over the potatoes and asparagus
• toss lightly together and pile into a serving dish.