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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NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: ... See MoreSee Less