Here’s a light recipe, perfect for this spring and Easter. This is the lamb with asparagus, a vegetable rich in vitamins and also perfect for those who want to lose weight in a balanced way. A simple dish that will be implemented for a great Easter dinner throughout lightness. If you do not like lamb you can replace with another variety of meat, the sauce with the asparagus is really delicious and light. Here’s the complete recipe for your dish.

INGREDIENTS

500 g asparagus
1 shallot
2 tablespoons extra virgin olive oil
pepper
250 ml vegetable stock
salt
300 g lean lamb
2 cloves garlic
1 sprig of rosemary
½ cup white wine

PREPARATION

First, wash the asparagus under running water, remove the white part of the stem, scrape with a knife is not too sharp, making sure not to touch the tips, fragile and delicate. Now cut the first 2-3 cm of the tip and slice the stem and in the meantime, heat the broth. Place in a pan shallots, finely chopped, half oil and brown it well on high flame and add the asparagus, grated pepper and cook for a few minutes over high heat. During cooking, add a ladle of vegetable stock, cover and cook over medium heat for 10 minutes.

Meanwhile diced lamb in a pan and put oil, garlic, peeled and let it brown on high heat. Combine lamb, rosemary, washed and buffered with paper towels, and cook for few minutes over high heat. Combine the wine, reduce heat and simmer for 15-20 minutes over low heat. When cooked, turn the heat and fry, adding the asparagus and then season with salt and serve with a grinding of pepper.