White asparagus with rhubarb and lamb tenderloin

Ingredients for White asparagus with rhubarb and lamb tenderloin

Instructions for White asparagus with rhubarb and lamb tenderloin

To prepare the White asparagus with rhubarb and lamb tenderloin recipe, please follow these instructions:

Leaf and bottom cut of rhubarb, and they cut into pieces and place in a saucepan with vinegar, sugar, pepper, a pinch of salt and a little tarragon, where after it is given a rehash (rhubarb must not boil, as they will be soft). Then allow the mixture to rest for about 10 minutes.

The asparagus is cleaned, and bottom broken by. Then boil in lightly salted water for about 6 minutes.

Lamb Tenderloin of sinew and membranes, fine-tuned Brown in a frying pan and FRY finished in the oven at 180 degrees for about four minutes.

Onions, tarragon and remnants of rhubarb ne met on the forehead, which has been used to Brown the lamb. The Brown lightly, then add the tarragon vinegar, this boils down to the caramel iserer easily, and then chicken and veal fund met on. It boils down, mounted with butter and season with salt and pepper.

Asparagus and rhubarb lunes in a pan together with a little onion and chives are met on the plate along with the lamb and tarragon sauce.