Lamb fillet with green asparagus on a bed of salad

Ingredients for 4 servings:

• 8 small lamb fillets
• 1 large onion(s), red
• 2 cloves garlic
• 1 tsp coarse-grained mustard
• 1 tsp honey
• 2 tbsp balsamic vinegar, good
• 1 pinch(s) of salt and pepper
• 10 tbsp extra virgin olive oil
• 1 bunch tarragon or chervil
• 24 stalk(s) asparagus, green, cleaned
• 1 clove(s) garlic
• 20 g butter, for frying
• 1 head of Lollo Rosso
• 1 head of oak leaf lettuce
• 100 g lamb’s lettuce

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 30 minutes

Finely dice 1 garlic clove and the onion and mix in a small bowl with the honey, mustard, balsamic vinegar, salt, and pepper. Then add the oil and finely chopped herbs and mix to form a smooth vinaigrette. Cook the asparagus in boiling salted water for 5 minutes, remove from the heat, and let stand for another 5 minutes. Drain well and immediately place in the marinade in a warm place for 20 minutes. Briefly fry the fillets with 2 chopped garlic cloves, salt, and pepper (until pink). Mix the lettuce leaves and arrange on the plates. Arrange the sliced ​​fillets on the salad with the still-warm asparagus and drizzle the salad with the remaining vinaigrette.