400g new potatoes

1 bunch of fresh asparagus

1 shallot sliced

3-4 tbsp of extra virgin olive oil

1 tsp salt

1/2 tsp of cracked black pepper

1 lemon

200g Brie

100g salad leaves



Cook the potatoes in a pan of salted boiling water for 15 minutes.

Snap the asparagus in half and place the tops in with the potatoes to cook for the last five minutes.

Drizzle the olive oil on to your serving plate, season with salt and pepper and finish with a squeeze of lemon juice.

Sprinkle the sliced shallots over the oil and seasoning.

Drain the potatoes and asparagus, then pour straight onto the serving plate.

Using a sharp knife, dice the cheese into cubes and scatter over the top of the potatoes and asparagus.

Drizzle with a little more olive oil, scatter with the salad leaves and finish with a final squeeze of lemon juice and serve.


Products Used:

Maxwell & Williams Caviar Speckle 20cm Coupe Plate

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler

MasterClass Stainless Steel 14 Litre Stockpot

Colourworks Classics Green Silicone-Headed Pasta Serving Spoon / Measurer