Lamb Argenteuil

Preparation time: 30 mins
Cooking time: 1 hour

2Ib Wykham asparagus (seconds will be fine)
2lb diced Wykham Spring Lamb
4 small onions
2oz butter
1 heaped tbsp flour
¼ pint double cream
Salt & pepper
Lemon juice

Toss the lamb in seasoned flour. Peel and roughly chop the onions. Melt the butter in deep frying pan and cook the meant and onions until browned. Meanwhile cook the asparagus until tender, drain well reserving the cooking liquor. Cut off the tips and set aside. Puree the remainder, sieving to remove any woody tissue.

Gradually blend in to the meat about ½ pint of the asparagus liquor, stirring continuously until the sauce is smooth and creamy. Simmer until the meat is tender (about 50 minutes) stirring occasionally. If the liquid evaporates too quickly, cover the pan with a lid.

When the meat is cooked, stir the asparagus puree and cream into the sauce. Season to taste with salt, pepper and lemon juice. The sauce should be failry thick. Garnish with the asparagus tips.