Preparation time: cca. 20 minutes (plus cooking and frying time)
Per portion: cca. 278 kcal / 1168 kJ
32 g P, 14 g F, 4 g CH
INGREDIENTS (Serves 4)
- 500 g green asparagus
- 4 lamb fillets
- 5 tbsp butter
- 3 garlic cloves
- 100 ml lamb stock
- Rinse the asparagus. Cut off the lower one-third, and cook the rest in boiling salted water for cca. 5 minutes. Drain and keep warm.
- Rinse and pat dry the lamb fillets. Season with salt and pepper, and cook on both sides in hot butter for about 3 minutes. Remove from heat and keep warm.
- Peel and chop the garlic cloves and sauté in the same hot oil. Add the lamb stock and reduce a little. Add the rest of the cold butter and stir until creamy. Serve the sauce with the asparagus and lamb fillets, accompanied by rösti.