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.
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.
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.