Lamb With Asparagus

So here's a recipe I like to make at summer. The perfect combination of vegetables and meat where you can enjoy the real taste of the asparragus and lamb.

- 300g Lamb

- 6 Green asparagus

- 1 Leek

- 1 Potato

- 3 Garlic

- 2 Egg whites

- 1 tsp flour

- 1 tbsp Brandy/Porto wine

- Olive oil

- First you have to bone the lamb thigh. You don't need to be an expert to do this, it's quite easy. Check this great tutorial

- Cut the lamb in 2cm thick strips

- Macerate the lamb for 1-2 hours in a mixture made of 1 tbsp olive oil, 2 egg whites, 1 tbsp Brandy/Porto wine and 1 tsp flour, salt and pepper

- Clean the leek and cut it in julienne strips

- Chop the garlic

- Clean and cut the asparragus half

- Clean the potato and cut it in thin julienne strips

- Sweat the leek until it gets very soft

- Heat oil in a pan, pour the lamb mixture in it along with the garlic and fry it

- Fry the thin potato strips

- Finally, mix the lamb, potatoes and leek

- Put a tablespoon of olive oil on the bottom of the griddle, place the asparragus with the flat side down and add a pinch of sea salt

- Once the lower part is partially roasted, turn them upside down and add another pinch of sea salt

- The asparragus will be ready when they began to turn dark green and softer

I first thought of cutting the asparragus in 3-4 cm long pieces and mixing then with the rest, but I finally made the composition above where the beautiful asparragus could be perfectly seen.