Lamb Fillet in Puff Pastry on Roasted Sprinkle with Light Herb Sauce

Make a marinade from the rapeseed oil with salt, pepper, rosemary and thyme. Dab the lamb fillets with kitchen paper, marinate and leave to stand in the refrigerator for 2-3 hours. Cut off the woody ends of the asparagus generously, peel and cut into thirds at an angle. Blanch in boiling salted water with a pinch of sugar and a splash of lemon juice for about 7-8 minutes. Fish the asparagus, which are still firm to the bite, out of the water with a slotted spoon and let them drip off a little. Save about 250 ml. Of the cooking water for later.

Sear the fillets in a hot pan on all sides for about two minutes, take them out of the pan and let them cool down a little. In the meantime, roll out the puff pastry and cut into suitable rectangles. Wrap the lamb fillets in it, brush the ends with egg yolk and press down with a fork. Place the dumplings in an oiled dish and brush with egg yolk. Bake the dumplings at about 170 ° top and bottom for about 30 minutes until golden brown.

Fry the asparagus in a frying pan in clarified butter over medium heat until golden on all sides. Deglaze with a strong dash of white wine and let it steep over low heat.

Melt the butter in a saucepan, add flour and create a "burn-in" while stirring. Deglaze with white wine, stir constantly and slowly stir in asparagus water. Thicken with herbal cream cheese, bring to the boil briefly. Season to taste with salt, pepper and lemon juice and stir in the freshly chopped parsley. Finally, arrange all the ingredients on a plate and let them taste good.