Both lamb and asparagus are perfect to celebrate Spring. White asparagus are a specialty of the Netherlands and they are best when very fresh. It is best to store them in the refrigerator, wrapped in.

Ingredients of Lamb and Asparagus

  1. It's 2 tbsp of Extra Virgin Olive Oil.
  2. Prepare 1 each of Red Onion - Chopped.
  3. Prepare 3 clove of Garlic - Crushed.
  4. It's 1 1/2 lb of Boneless Lamb - Cubed.
  5. Prepare 1 cup of Dry White Wine.
  6. It's 3 cup of Asparagus - Chopped.
  7. You need 1/2 tsp of Kosher Salt.
  8. You need 1/4 tsp of Fresh Ground Black Pepper.

Lamb and Asparagus step by step

  1. Heat EVOO in a heavy skillet over medium heat..
  2. Add onion and garlic. Cook for 2 minutes, stirring until "Soft.".
  3. Add lamb. Cook until no longer pink. (About 3-5 minutes.).
  4. Add wine and bring to a boil over high heat..
  5. Reduce to low and simmer. Cover and cook until lamb is tender and cooked through. (About 15-20 minutes.).
  6. Add asparagus. Cover and cook for 2-4 minutes, or until tender..
  7. Season with kosher salt and fresh ground black pepper..
  8. Serve hot with rice. (Chef recommends Ryzi Me Fithe).

Serve With Pickles any kind that you prefer, extra juice from stew, Enjoy!!! Maybe add some Rosemary roasted Potatoes(cut potatoes into same size. Boneless lamb strips stir-fried with celery, asparagus and some herbs. Arrange the chops and asparagus on a large serving platter, squeeze a little lemon juice over the top and serve hot. In honor of National Asparagus Month (yup, that's a thing), we've harvested a collection of the best dishes Boil it, braise it, puree it, or just grill it and enjoy.

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