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Jersey royals and asparagus creamy lancashire melt
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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.
For a crunchy top, scatter over some coarse breadcrumbs along with cheese.
Typical values per serving:
16.1 protein, 4.8g fibre
This recipe was first published in June 2013.