Artichoke broth with white asparagus and lamb fillet

Ingredients

• 150 g white asparagus
• 3 fresh artichokes
• olive oil - 1 tbsp.
• sugar - 1 tbsp.
• 50 g of carrots
• 3 shallots
• garlic - 2 cloves
• watercress
• 300 g lamb tenderloin
• onion - 1 onion
• 1 carrot for broth
• salt

Cooking

Step 1

Pour the peeled onions, carrots, artichokes and garlic with water. Bring to a boil, salt and pepper. Boil vegetable broth, strain. Rub the lamb fillet with salt and pepper, fry in a hot dry frying pan, 5 minutes. Peel shallots, cut in half and caramelize. Pour the broth into a plate, put the shallots, chopped carrots, peeled asparagus and lamb fillet medallions. Garnish with olive oil and watercress.