Buttered Jersey Royals with a spring garnish

Recipe:

Ingredients:
24 small Jersey Royals
8 spears of English Asparagus
100g butter
50g grated Parmesan
1 bunch mixed herbs (chives, tarragon, chervil, and parsley)
1 small bunch of mint
Cracked black pepper
Flaked sea salt

Method:
1. Boil salted water in a large pan. Wash and add Jersey Royals. Season, add 50g butter and half the mint (reserve some leaves). Cook until tender (10-15 mins). Remove from heat, add remaining mint. Cool and drain. Reserve 2 tbsp cooking liquor.
2. Carefully peel asparagus, avoid over-peeling. Trim bottoms, blanch for 2 minutes, refresh in iced water, drain, and chill.
3. To serve: Reheat reserved liquor, add potatoes and asparagus, warm through. Add herbs, lemon juice, remaining butter, salt, and pepper. Divide between four bowls, sprinkle with Parmesan, garnish with fresh herbs, cracked black pepper, and flaked sea salt.