May 28
A pile of mash, so loose and silky it is on the verge of becoming a puree. The season’s asparagus, grilled and glistening with olive oil. The bright notes of lemon zest.
A treat today, but something I could happily eat all sunmer long. By the way, I use Maris Pipers for this very soft mash, but a waxy-fleshed potato such as Charlotte would be good too; unorthodox, but capable of giving an even smoother, more velvety mash.
Green spears. Glossy mash
Serves 2
asparagus- 250g olive oil
For the mash:
potatoes- 850g
one and a half lemons
full-fat milk.-3ooml
olive oil- 5 tablespoons
Peel the potatoes, cut them into large pieces, then bring to the boil in a pan of lightly salted water. Turn the heat down to an enthusiastic simmer and leave to cook for about twenty minutes, till they are tender to the point of a knife. Finely grate the zest of the whole lemon and put to one side.
Warm the milk in a small saucepan and set aside. Squeeze the lemons. Drain the potatoes thoroughly, then put them into the bowl of a food mixer fitted with a flat paddle beater attachment.
Beat the potatoes at slow speed, slowly introducing the warm milk and lemon juice as you go, beating until you have quite a loose mash. Now beat in the olive oil. The mash should be very soft and creamy, with no lumps.
Brush the asparagus with olive oil, then cook for three or four minutes on a heated griddle, turning the spears occasionally so they colour evenly.
Divide the mash between two plates, and place the asparagus alongside. Generously trickle olive oil over both the asparagus and the mash, then finish with the lemon zest.
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