Jersey Royal Potato Salad with Crispy Prosciutto and Arugula

Preheat oven to 200°C (180°C fan/Gas Mark 6).

Arrange the prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crispy. Let cool slightly, then crumble into bite-sized pieces.

While the prosciutto is baking, place the Jersey Royal potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. If using asparagus, add the chopped asparagus to the potatoes for the last 3 minutes of cooking.

Drain the potatoes and asparagus well. Allow to cool slightly.

While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together the melted Jersey butter, Jersey milk, lemon juice, and Dijon mustard. Season to taste with salt and pepper.

In a large bowl, gently toss the slightly cooled potatoes and optional asparagus with the dressing. Be careful not to overmix, as the potatoes are delicate.

Add the arugula (rocket) and crumbled crispy prosciutto to the bowl and gently toss to combine. Serve immediately or chill for later. Garnish with a sprig of parsley if desired.