For ➍600 g lamb fillet
200 g asparagus tips
1 dl cream
2 cloves of garlic
1 shallot, chopped
2-3 dl lamb stock
200 g asparagus (without tips)
Make the sauce: cook the no-tips asparagus in a little milk. Puree.
Sauté the chopped shallot. Add the lamb stock, bring it to boil. Add the pureed asparagus. Season with salt and pepper .
Cook the asparagus tips in some butter or oil: brown them on high heat, then turn the heat down to cook them.
Season the meat and sear it on both sides. Add the garlic cloves. Transfer to an oven at 180°C for 10 m. Let the meat rest briefly.
Serve the lamb, asparagus sauce and the tips of the asparagus and baked potatoes on hot plates.
Sauté the chopped shallot. Add the lamb stock, bring it to boil. Add the pureed asparagus. Season with salt and pepper .
Cook the asparagus tips in some butter or oil: brown them on high heat, then turn the heat down to cook them.
Season the meat and sear it on both sides. Add the garlic cloves. Transfer to an oven at 180°C for 10 m. Let the meat rest briefly.
Serve the lamb, asparagus sauce and the tips of the asparagus and baked potatoes on hot plates.
Read tip on cooking asparagus.
Read tip on cooking lamb fillet.
