INGREDIENTS
- 1 tablespoon olive oil
- 500g lamb fillets, sliced
- 2 bunches ( about 500g ) of fresh asparagus
- 40g butter
- 2 green shallots, chopped
- 1 small sprig of fresh rosemary
- 300ml carton cream
- 1/2 cup grated fresh parmesan cheese
- 375g fettuccine pasta
CREAMY ASPARAGUS FETTUCINE WITH LAMB METHOD:
Heat oil in the pan, add lamb and cook over high heat until browned all over. Remove from pan, drain on absorbent paper; keep warm. Cut tips from asparagus, reserve tips.
Cut stalks into 2cm lengths. Melt butter in the pan, add stalks and shallots, cook, and stir ring, until asparagus is tender. Add rosemary and cream to pan, bring to a boil, and simmer, uncovered, for 10 minutes.
Remove from heat, and discard rosemary. Blend or process the asparagus mixture until smooth, stir in cheese. Boil, steam, or microwave reserved asparagus tips until tender; drain.
Add pasta to a large pan of boiling water,
boil, uncovered, until just tender, and drain. Combine pasta, lamb, asparagus
sauce, and asparagus tips in the pan, and cook until heated through.
Serves 6.
Note: The recipe is best
made just before serving.
Freeze: Not
suitable.
Microwave: Pasta
and asparagus are suitable.
Also Read: ROAST LAMB WITH TOMATOROSEMARY SAUCE