Asparagus Spears with Lamb CarrÉ

Peel the asparagus spears and cut the woody ends into small pieces. Boil the asparagus peels in 2 liters of water with salt and 1 pinch of sugar and simmer for 30 minutes. Then remove the peels with a skimmer.

Cut basil leaves into small pieces. Beat butter with the whisks of a mixer until creamy. Season with salt and chili, fold in parsley, basil, chervil, dill and juice of one lemon.

Wrap in plastic wrap like a sausage and set aside to cool.

For the crumb crust, grind pine nuts in a moutinette until not quite fine. Mix pine nuts with 5 tbsp lemon zest, thyme, olive oil, salt and bread crumbs.

4. boil the asparagus in the asparagus stock until bubbling, remove from the heat and leave for about 20 minutes.

Season the lamb carres with salt and pepper. Cut lemon into slices, lightly squeeze garlic until smooth. Heat remaining oil in a frying pan and brown carres in it on both sides. Place on the bone side, add lemon slices, garlic and kitchen herbs.

Cook in the heated oven on the 2nd rack from the bottom for 15 minutes at 190 °C (gas 2-3, convection oven for 12-13 minutes at 180 °C). Remove from stove, cover with aluminum foil and let rest for 5 min. Spread breadcrumbs evenly on sides of meat and press lightly until smooth.

Grill under oven broiler on 2nd rack from top for 1-2 min until golden brown.

6. reheat asparagus spears repeatedly, lift out with a slotted ladle and transfer to a

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