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)
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.
Mix everything together and marinate the lamb in the fridge for at least one hour.
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.
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.
Dice the Piccadilly tomatoes and radishes, marinate with salt, peperoncino, garlic oil, a little watercress and best-quality olive oil.
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!