Lemony Mashed Potatoes With Asparagus, Almonds and Mint

Preparation

1. Step 1

   Using a peeler, remove the yellow zest from the lemon in large strips. Cut the peeled lemon into six wedges and reserve for serving.

2. Step 2

   Fill a medium saucepan with salted water, add the lemon zest, mint sprigs and garlic, and bring to a boil over high heat. Add potatoes and boil for 15 minutes, or until cooked through.

3. Step 3

   Drain well. Return potatoes, lemon zest and garlic to the pan, discarding the mint sprigs. Add butter, milk, sour cream (soured cream) and ¾ teaspoon salt and mash until smooth and creamy. Season to taste with salt and pepper. Cover and set aside until ready to serve.

4. Step 4

   Meanwhile, cook the asparagus: In a large skillet, melt the butter and oil over medium-high heat until foaming. Add asparagus and cook, turning frequently, until cooked through but retaining a slight bite, 5 to 8 minutes, depending on thickness. Turn off the heat and use tongs to transfer asparagus to a plate. Add the anchovy, garlic and a pinch of salt to the pan, return to medium heat, and stir continuously until the garlic is starting to turn gold, 1 to 2 minutes. Remove from the heat, stir in almonds and dried mint, and immediately spoon the mixture into a bowl to stop the cooking.

5. Step 5

   Divide potatoes on serving plates. Top with the asparagus and spoon the buttered almond mixture over the top. Serve at once with a sprinkle of fresh mint and the lemon wedges alongside.