Lamb Skewers with Asparagus-Strawberry Vegetables

Ingredients

• 1.2 kg white asparagus
• 0.5 bunch mint
• Salt
• 600 g lamb fillet (4 fillets)
• 50 g goat fresh cheese
• Pepper
• 1 tbsp Sunflower oil
• 250 g whole wheat band noodles
• 300 g Strawberries
• 30 g butter (2 tbsp)
• 40 g spelt whole wheat flour (2 tbsp)
• 100 ml milk (3.5 % fat)
• 1 tsp Lime juice

Instructions

1. 1.

   Peel the asparagus, cut off woody ends. Cut asparagus into about 3 cm pieces.

2. 2.

   Wash mint, shake dry, chop leaves.

3. 3.

   Cook asparagus in boiling salted water for 20 minutes.

4. 4.

   Meanwhile rinse lamb fillets cold, pat dry, slit a small pocket on each side, fill with fresh cheese and secure with wooden skewers. Season fillets with pepper.

5. 5.

   Heat oil in a pan. Sear meat over high heat around 2–3 minutes per side. Wrap in foil and bake at 180 °C (fan 160 °C; gas: level 2–3) for 5–6 minutes to finish cooking.

6. 6.

   Cook noodles in boiling salted water according to package instructions until al dente.

7. 7.

   Meanwhile drain asparagus, reserving about 250 ml of the cooking liquid. Wash, clean and quarter strawberries.

8. 8.

   Melt butter in a pot. Sauté flour over medium heat for 1 minute. Gradually whisk in milk and reserved asparagus liquid, simmer for 2–3 minutes. Add salt, pepper, lime juice and mint.

9. 9.

   Drain noodles and let them drain.

10. 10.

    Add asparagus to the sauce and warm through. Fold in strawberries. Arrange vegetables with noodles on a deep plate. Place skewers on top.