Ingredients

Steps

• Heat oil in a large pan and cook the onion until tender.
• Add the lamb and fry for 5 minutes until browned.
• Stir in the white wine and seasoning, then braise covered for 20 to 30 minutes.
• Beat the whole egg and yolks with parsley and lemon juice in a bowl.
• Remove the pan from heat and stir in the egg mixture to create a smooth sauce.
• Simmer or steam the asparagus stems until soft.
• Serve the lamb immediately with ciabatta bread and asparagus.