July 28: Lamb and Scallion Burgers with Fried Asparagus

1 package (1 1/2 pounds) ground lamb
2 large garlic cloves, finely chopped
4 scallions, chopped
   Zest of 1 lemon
2 tablespoons chopped fresh thyme
   Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus some for drizzling
8 thick asparagus spears, minimum 1/2 inch in diameter
   All-purpose flour, for dredging
   Leaf lettuce, green or red, for garnish
1/2 cup Dijon mustard
4 large slices sourdough or farmhouse bread, cut in half to fit the burgers

Heat a grill pan or large nonstick skillet over medium-high heat, in a large bowl, mix the meat with the garlic, scallions, lemon zest, thyme, salt, pepper, and a drizzle of EVOO.

Form 4 1-inch-thick patties and cook for 3 to 4 minutes on each side for medium, 5 minutes for medium well.

Heat a second skillet over medium-high heat. Trim the tough ends of the asparagus. Cut the stalks in half across, then thinly slice them lengthwise. Dredge the thinly sliced asparagus in the flour.

Add the 3 tablespoons of EVOO to the skillet and fry the asparagus until deeply golden, a couple of minutes on each side. Drain on paper towels. Season the fried asparagus with salt.

Toast the bread slices. Serve the burgers topped with crisp lettuce and Dijon mustard on toast, with fried asparagus alongside.

4 SERVINGS

I took this recipe from November 16th because today's recipe seemed a little more suited for around Thanksgiving time: Pumpkin Polenta. The lamb was good, although next time I would probably cut back on the meat. The burgers were really big! I made this recipe for lunch. I couldn't find thick asparagus anywhere, so I had to settle for the thin ones. I just didn't slice them up.