Lamb Stir-Fry with Asparagus

Ingredients

• 800 g Boneless lamb shoulder (cut into 2‑3 cm cubes)
• 500 g Violet asparagus from Blayais (bunches, cut 2 cm off the base and peel)
• 1 unit Yellow onion (thinly sliced)
• 1 bunch Spring onions (scallions) (only the white bulb, cut into quarters)
• 30 ml Extra virgin olive oil (about 2 tablespoons)
• 1 pinch Salt
• 30 g Parmesan shavings (for finishing)

Instructions

1. Prepare the asparagus

   Wash the asparagus, cut 2 cm off the base, peel starting from the tip and twist the stem. Plunge into boiling salted water for 2‑3 minutes, then drain using a slotted spoon.

   Time: PT10M

   Temperature: 100°C

2. Slice the onions

   Thinly slice the yellow onion. Separate the white bulbs of the spring onions, cut them into quarters.

   Time: PT5M

3. Sauté the onions

   Heat 2 tablespoons of olive oil in the pot, add the sliced yellow onion with a pinch of salt and sauté over medium heat until translucent.

   Time: PT5M

   Temperature: 180°C

4. Braise the lamb

   Add the lamb cubes to the pot, stir quickly, cover and let cook over medium‑low heat for about 10 minutes, stirring occasionally so the meat stays tender.

   Time: PT10M

   Temperature: 150°C

5. Add the asparagus

   Transfer the blanched asparagus to the pot using the slotted spoon, gently fold them with a spatula to coat with the cooking juices and onions.

   Time: PT2M

   Temperature: 150°C

6. Plating and finishing

   Divide the stir-fry among plates, sprinkle with sliced spring onion whites, add parmesan shavings and finish with a drizzle of olive oil.

   Time: PT3M

Nutrition Facts

Calories

417

Protein

36 g

Carbohydrates

4 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless lamb shoulder: Lamb neck, Boneless leg of lamb
• Instead of Violet asparagus from Blayais: Green asparagus, Green beans
• Instead of Yellow onion: Shallot, Red onion
• Instead of Spring onions (scallions): Chives, Green shallots
• Instead of Extra virgin olive oil: Canola oil, Sunflower oil
• Instead of Salt: Sea salt, Himalayan pink salt
• Instead of Parmesan shavings: Pecorino, Grana Padano

Equipment Needed

• Chef's knife
• Cutting board
• Pot (cast iron or stainless steel)
• Spatula (silicone or metal)
• Slotted spoon
• Pot for blanching the asparagus
• Bowl or salad bowl
• Serving plate

Critical Steps — Do Not Skip

• Blanch the asparagus without overcooking.
• Braise the lamb to ensure tenderness and juiciness.
• Fold the asparagus with a spatula to preserve their shape.

Chef Tips from the Video

• Sear the lamb cubes quickly before covering to add a light flavorful crust.
• Add a sprig of thyme or rosemary during cooking for extra aroma.
• Serve with a light red wine, such as Pinot Noir, to complement the lamb.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Not recommended; the texture of the lamb and asparagus deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cut the lamb and asparagus the day before and keep them refrigerated in separate containers.
• Blanch the asparagus ahead of time, cool them immediately in ice water and keep chilled.
• Reheat gently over low heat before serving.