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Vitalpina Hotels Südtirol
 
 
 
 

White asparagus with lamb fillet

15.04.2020 - by Vitalpina Hotels Südtirol
Category: Gastronomy
 
A small, quick, tasty and light spring recipe from our host Gunter Holzner at the Vitalpina Hotel Waltershof in the Ulten Valley.

On the menu:

  • Tramin asparagus (or white asparagus)
  • Lamb fillet (brown trout or char make excellent replacements for lamb)
  • Tomato-radish salsa
  • Egg
  • Wild herbs

Preparation:

  1. Make the following marinade for the lamb fillets (other parts of the lamb can of course be used): mustard, a little tomato paste, salt, pepper, thyme, rosemary, garlic, anchovies, lemon zest and juice, a little soy sauce and olive oil.
  2. Mix everything together and marinate the lamb in the fridge for at least one hour.
  3. Next fry the lamb in a hot pan, then cook in the oven at a low heat (about 10 minutes at 70-80°C) until pink.
  4. Meanwhile slowly fry the cleanly peeled white asparagus in butter and olive oil, repeatedly turning, and season with salt, pepper and a pinch of sugar.
  5. Dice the Piccadilly tomatoes and radishes, marinate with salt, peperoncino, garlic oil, a little watercress and best-quality olive oil.
  6. Finally, make a light “Bozner Sauce” (without mayonnaise!) from the egg and serve with parmesan, brown butter, a lamb-lemon jus and a freshly picked wild herb salad – wonderful!
 
 
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