Save to your scrapbook

    Jersey royals and asparagus creamy lancashire melt

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Jersey royals and asparagus creamy lancashire melt

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

    Serves: 2


    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.

    Your recipe note

    Edit your recipe note

    Cook’s tip

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



    Average user rating

    4 stars