Jersey Royal Potatoes with Sea Asparagus and Brown Butter

Wash the Jersey Royal potatoes thoroughly, but do not peel them. Place them in a large pot and cover with cold water. Add a generous pinch of salt.

Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

While the potatoes are cooking, prepare the sea asparagus. Trim any tough ends and rinse well under cold water.

Once the potatoes are cooked, drain them in a colander and set aside.

In a large frying pan, melt the Jersey butter over medium heat. Continue to cook until the butter turns a nutty brown colour and emits a fragrant aroma. Be careful not to burn it.

Add the sea asparagus to the pan with the brown butter and cook for 2-3 minutes, until slightly softened and bright green.

Add the cooked Jersey Royal potatoes to the pan with the brown butter and sea asparagus. Toss gently to coat the potatoes in the butter.

Stir in the lemon juice, lemon zest, and chopped fresh parsley. Season to taste with sea salt and black pepper.

Serve immediately and enjoy!