Griddled Asparagus with Lemon Mashed Potatoes

Nigel Slater suggests using  Maris Pipers or any other waxy potato, such as a Charlotte, for this soft and delicious mash.

(I used Cara, which was delicious)

Makes: 2


  • potatoes 850g
  • milk 300ml, full cream
  • lemons juice and zest of 1½
  • olive oil 5 tbsp
  • asparagus 250g
  • olive oil for drizzling


  1. Peel the potatoes, cut them into large pieces, then bring to the boil in a pan of salted water. Turn the heat down to a simmer and cook for about 20 minutes, until they are tender to the point of a knife.
  2. Warm the milk in a saucepan and set aside. Grate the zest, then squeeze the lemons. Drain the potatoes, then put them in the bowl of a food mixer fitted with a flat paddle beater. Slowly beat the potatoes, adding the warm milk and lemon juice as you go, until you have a loose mash. Now beat in the olive oil. The mash should be creamy, with no lumps.
  3. Brush the asparagus with olive oil, then cook for three or four minutes on a griddle, turning the spears occasionally, so they colour evenly- ( I steamed my asparagus for 3-4 mins before griddling the spears to ensure they were cooked through)
  4. Divide the mash between two plates, then place the asparagus to the side of the mash. Generously trickle olive oil all over, then add some of the lemon zest on top.

(I served with a rocket salad, feta and olives, and poached egg.. asparagus and egg -a marriage made in heaven!)