for 4 portions

Polenta

1 tbsp	olive oil
500 g	green asparagus, lower third peeled, cut into pieces approx. 1 cm long
¼ tsp	salt
1 litre	vegetable bouillon
200 g	coarsely ground polenta (Bramata)
25 g	butter
50 g	dried tomatoes in oil, cut into strips

Meat

8	lamb fillet (approx. 80 g each)
50 g	butter, soft
30 g	blue cheese (e.g. Gorgonzola)
½ tbsp	rosemary, finely chopped
¼ tsp	salt
a little	pepper
a little	olive oil

How it's done

Polenta

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.

Meat

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.

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