Jersey Royal and Jersey Asparagus Salad with Lemon Vinaigrette and Burrata

Boil the Jersey Royals: Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender when pierced with a knife. Drain well and set aside to cool slightly.

Cook the Asparagus: While the potatoes are cooking, steam or grill the asparagus until tender-crisp, about 5-7 minutes. Alternatively, blanch in boiling water for 2-3 minutes, then refresh in ice water to stop the cooking process. Drain well.

Prepare the Lemon Vinaigrette: In a small saucepan, melt the Jersey butter over low heat. Remove from heat and let it cool slightly. In a small bowl, whisk together the melted butter, olive oil, lemon zest, lemon juice, Dijon mustard, and Jersey milk. Season with salt and pepper to taste.

Assemble the Salad: In a large bowl, combine the cooked potatoes, asparagus, rocket, and cherry tomatoes. Pour the lemon vinaigrette over the salad and toss gently to coat.

Serve: Arrange the salad on a serving platter. Place the Burrata cheese balls on top of the salad. Sprinkle with fresh mint and parsley. Serve immediately.