Jersey royals and asparagus creamy lancashire melt


500g Jersey Royals, halved
250g bunch asparagus, halved
200g tub fresh Waitrose Hollandaise Sauce
2 tbsp snipped fresh chives
50g Waitrose Dewlay Creamy Lancashire, grated


1. Cook the potatoes in a large pan of boiling water for 10-12 minutes until almost cooked through. Add the asparagus and cook for a further 3-4 minutes until both vegetables are tender, then drain.

2. Return the vegetables to the pan, add the sauce and chives and mix gently together, stirring until the sauce coats the vegetables.

3. Tip the vegetables into a small heatproof dish, scatter with cheese and cook under a medium, preheated grill for 3-4 minutes until bubbling and lightly browned. Serve swiftly.

Cook’s tip

For a crunchy top, scatter over some coarse breadcrumbs along with cheese.   


  • Preparation time: 5 minutes
  • Cooking time: 20 minutes
  • Total time: 25 minutes 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2493.664kJ
Fat 36.2g
Saturated Fat 22.4g
Carbohydrate 51.4g
Sugars 9.1g
Salt 1.2g

16.1 protein, 4.8g fibre

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4 stars

Average user rating Based on 23 ratings

This recipe was first published in Mon Jun 24 14:45:00 BST 2013.