We stopped at a stand out in the country to buy some fresh asparagus. There was also some asparagus chutney for sale. I’d never heard of that before and I asked the woman working there what one would use asparagus chutney for. Her English wasn’t good and she shrugged. “Uh, I don’t know. Potatoes,” was her response.
Well, M and I took her at her word. We got some lovely Jersey new potatoes and boiled them up. We had them with butter and asparagus chutney. It sounds like an odd combination, but it actually works! The asparagus chutney is quite mild, with a faint mustard kick, and it didn’t overwhelm the delicate Jersey potatoes.
Ingredients:
new potatoes
water
butter
salt, if desired
asparagus chutney
Instructions:
1. Boil the potatoes in the water.
2. Drain the potatoes and serve with butter, salt, and asparagus chutney.
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