Asparagus and Avocado Salad
- For the lamb
- 4 filets mignon (each about 100 grams, grass-fed lamb)
- 1 garlic
- 1 Lime
- 2 tablespoons vegetable oil
- freshly ground pepper
For the lamb: Thaw meat. Peel garlic and chop finely. Rinse lime, pat dry and grate zest. Combine oil with garlic and lime zest, cut fillets into small pieces. Coat meat with marinade and rerfigerate, covered, for about 1-2 hours.
For the salad: Peel asparagus and cut off woody ends. Cut asparagus diagonally into thin slices. Halve and pit avocados, peel and slice. Squeeze lime juice and drizzle avocados with 1-2 teaspoons of lime juice. Rinse and quarter tomatoes. Rinse and spin dry romaine lettuce, tear into bite-sized pieces.
Whisk vinegar with remaining olive oil and lime juice, season with salt, pepper and sugar. Combine romaine lettuce and tomatoes and toss with the marinade.
Heat dry pan. Cook lamb skewers for about 5-6 minutes, turning. Season with salt and pepper. Add asparagus to the pan and saute briefly. Mix all salad ingredients and serve salad with the skewers.