Place the baby potatoes and garlic in a large pan, cover with cold water and season with salt. Bring to the boil, then reduce the heat and simmer for 20 minutes, until the potatoes are cooked through. Remove from the heat but leave in the warm water while you get the rest of the vegetables ready.
Combine the lemon zest with some salt and pepper in a small bowl and set aside.
Melt most of the butter in a medium sauté pan set over a medium heat. Once the butter starts to foam, add the shallots. Cook for 15 to 20 seconds, then add the shredded cabbage, asparagus tips, white wine and a teaspoon of the lemon zest seasoning that you made earlier. Sauté with a lid on for 4 to 5 minutes, until the vegetables have softened. Remove the lid, add the spinach and check the seasoning.
Drain the potatoes from their water and transfer back to the saucepan with the vegetables, the rest of the butter and the lemon zest seasoning. Shake gently to melt the butter and coat the potatoes. Sprinkle with the fresh mint and serve immediately.