Braised Lincolnshire asparagus with lamb sweetbreads

Serving size: 4
Preparation time: 20 minutes
Cooking time: 35 minutes

28 Lincolnshire asparagus
1 litre rapeseed oil
200g fresh lamb sweetbread
50g flour
1 medium squash
150g butter
100ml white wine
2 litres vegetable stock
75ml double cream
2 cloves of garlic
1 leek sliced
Salt and black pepper to taste.

Featured in:
June 2012


The day before: place the sweetbreads in plenty cold water overnight in the fridge.

Drain the water and add fresh in its place. Bring the pan to boil and cook the sweetbreads for 3-5 minutes. Drain and let cool down slightly.

With the help of a small knife peel the membrane from the sweetbread and dice. Pass in a little flour and pan roast with a little rapeseed oil until golden in colour.

Place the rapeseed oil in a pan and gently heat to 85-90C.

Wash and cut the asparagus. Put the hard ends in the vegetable stock and the tips in the oil and cook for 8-10 minutes.

To make the squash puree, peel and chop the garlic and leeks.

Melt the butter in a deep pan and add the garlic and leeks, then cook on medium for 2 minutes.

Add the peeled and diced squash and wet with the wine and vegetable stock, season and cook for 25-30 minutes until soft but not mushy.

Pass in a blender with the cream and puree.

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