Lamb Liver with Asparagus

For the lamb liver with asparagus, remove the skin and tendon parts from the liver. Mix the starch flour with a little Marsala. Sauté the lamb liver whole with the rosemary sprigs quickly in olive oil and butter, season with salt and pepper. Deglaze with the remaining Marsala, bring to the boil, immediately thicken slightly with the starch and remove from the heat. Leave liver and juice to infuse for 1/2 hour at 70 degrees in the tube. Bring 1 l of water to a boil, add plenty of salt, sugar and the butter (the asparagus water should taste a bit over-seasoned). Peel the asparagus, remove the woody ends. Put the asparagus into the boiling water. From the moment it rises again, depending on the thickness of the asparagus, let it steep for 1 to 10 minutes at the most on a very low flame. Divide the freshly cooked asparagus among 4 hot plates. Cut the liver into 4 pieces, arrange on the asparagus. Pour over the juice and garnish with the rosemary sprigs.

Preparation Tip:

You can also prepare the asparagus in the steamer (100 degrees, about 15 minutes) - so it retains its distinctive flavor particularly well.

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