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Lamb fillets with asparagus polenta and Gorgonzola butter
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 659
  • Fat about 31g
  • Carbohydrates about 45g
  • Protein about 44g
This is needed
This is needed for 4 portion
  • 1 tbsp olive oil
  • 500 g green asparagus, lower third peeled, cut into pieces approx. 1 cm long
  • 1 litre vegetable bouillon
  • 25 g butter
  • 0.25 tsp salt
  • 200 g coarsely ground polenta (Bramata)
  • 50 g dried tomatoes in oil, cut into strips
  • a little olive oil
  • 50 g butter, soft
  • 30 g blue cheese (e.g. Gorgonzola)
  • 0.25 tsp salt
  • a little pepper
  • 0.5 tbsp rosemary, finely chopped
  • 8 lamb fillets (approx. 80 g each)
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the asparagus for approx. 2 mins., remove and set aside. Bring the stock to the boil in the same pan. Stir in the polenta, reduce the heat, simmer over a very low heat for approx. 30 mins., stirring frequently. Return the reserved asparagus to the pan and simmer for approx. 10 mins. until a thick paste has formed. Stir in the butter and tomatoes.
Remove the meat from the fridge approx. 30 mins. prior to cooking. Preheat the oven to 60°C, warm the platter and plates. Mix the butter, Gorgonzola and rosemary, season. Heat a little oil in a frying pan. Fry the meat all over for approx. 3 mins., season, cover and leave in the frying pan for approx. 3 mins. Plate up the fillets with the polenta on the warmed plates and finish with the Gorgonzola butter.