Braised mustard lamb chops with asparagus salad and mustard cream sauce

Ingredients for 2 servings:

• 500 g asparagus, white
• ½ tsp salt
• 10 g butter
• 1 slice(s) white bread, stale
• 1 tbsp white wine vinegar
• 4 tbsp oil, neutral, e.g. rapeseed oil
• 2 pinches of black pepper, freshly ground
• 6 lamb chops
• salt and pepper
• 1 tbsp mustard, medium hot
• 2 tbsp flour
• 10 g butter
• 2 tbsp extra virgin olive oil
• 2 onions
• 100 ml white wine (Silvaner or Riesling)
• 100 ml cooking water from the asparagus
• 25 g butter
• 1 tbsp sugar
• 100 ml cooking water from the asparagus
• 1 tbsp mustard, sweet
• 1 tbsp mustard, medium hot
• 100 ml cream
• salt and pepper
• Chive rolls

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 6 hours

For the salad, peel the asparagus and place it in a suitable pot. Cover with water, add a little salt, sugar, butter, and a piece of stale white bread (this will reduce any bitterness), cover, bring to a boil, and then turn off the heat. Cook the asparagus using the residual heat. Remove the asparagus from the stock and baste with rapeseed oil. Take about 3 ladles of the stock and make a marinade with vinegar, salt, pepper, and a little sugar to taste, then pour this over the asparagus. Cover and let it marinate for about 4 hours. Season the chops with salt and pepper, brush both sides with mustard, and flour them. Heat the butter and oil and brown the meat. Now add the peeled and quartered onion and let it cook slightly. Pour in the white wine and asparagus stock and braise the chops in a preheated oven at 180°C (top/bottom heat) for about one hour. Meanwhile, for the sauce, melt the butter, add the sugar, and gently caramelize while stirring constantly. Pour in the asparagus stock and then stir in the mustard. Finally, add the cream and season with salt and pepper. Arrange the chops on top of the sauce with the asparagus and sprinkle the asparagus with chives.