Lamb with Asparagus and Yogurt Sauce

Peel asparagus and cut ends. Add asparagus to a pot of boiling water with 1 tablespoon of sugar and let simmer until al dente, about 20 minutes. The asparagus should be cooked but still have plenty of bite. Removing from pot, rinse in cold water and drain. Cut the tips and cut in half lengthwise. Cut the remaining asparagus into small, uniform cubes.

Mix yogurt, creme fraiche, basil, lemon juice and lemon zest in a bowl until smooth and season with salt and pepper. Mix with the asparagus cubes and allow to marinate while you prepare the lamb.

Heat the oil in a pan with garlic and rosemary sprigs. Season lamb loin with salt and pepper and brown on all sides while turning, 6-8 minutes. Remove pan from heat, cover and let rest until lamb has reached desired degree of doneness.

Slice lamb loin on the diagonal. Arrange asparagus salad on plates and place slices of lamb loin on top. Serve immediately.