Roasted Jersey Royal Potato and Asparagus Salad with Lemon Vinaigrette

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

Toss the halved or quartered Jersey Royal potatoes with melted Jersey butter, salt, and pepper on a baking tray.

Roast the potatoes for 20 minutes, then add the asparagus to the tray. Toss to coat with the butter.

Continue roasting for another 10-15 minutes, or until the potatoes are tender and golden, and the asparagus is tender-crisp. Allow to cool slightly.

While the potatoes and asparagus are roasting, prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, Dijon mustard, Jersey milk (if using), salt, and pepper.

In a large bowl, combine the roasted Jersey Royal potatoes and asparagus with the rocket, cherry tomatoes, and sliced radishes.

Pour the lemon vinaigrette over the salad and gently toss to combine.

Garnish with chopped fresh parsley and serve immediately or at room temperature.