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.
