Jersey Royals and asparagus with bacon and tarragon

Serves 4

There is nothing better than freshly cooked asparagus with melted butter. A few weeks ago I was in Gloucestershire visiting friends and couldn't resist a couple of bunches of the first Evesham asparagus. I did the same with the small box of Jerseys Colin de la Haye dug me when I left his farm. We ate them at home that same night with melted butter and they were quite delicious - like fish caught and eaten on the same day. f

300g Jersey Royals
1bunch of English asparagus (500g) with woody stems trimmed
4 rashers of rindless streaky bacon, finely chopped
1tbsp olive or rapeseed oil
120g butter
1tbsp chopped tarragon
Salt and freshly ground black pepper

Cook the Jerseys in boiling salted water for 8-10 minutes, depending on their size, then drain. Meanwhile cook the asparagus in boiling salted water for 5 minutes (or less, depending on thickness) until tender. Drain then cut in half.

While the asparagus and potatoes are cooking, gently cook the bacon in the olive oil for 2-3 minutes without colouring then add the butter and tarragon and leave on the heat until melted, season then toss with the Jerseys and asparagus and arrange on plates.