Salad with Strawberries and Lamb Fillet

Heat clarified butter and roast the lamb fillets for about 10 min. on each side until pink. Season with salt and pepper, cool, cut into narrow strips.

Rinse asparagus spears, peel off lower third, cut diagonally into two cm narrow pieces. Bring 1/2 liter of salted water to a boil, blanch the asparagus sections for 1 minute and drain well.

Rinse strawberries, clean and cut into slices. Clean and rinse arugula or leaf spinach, if desired, and divide evenly among plates. Arrange asparagus spears, strawberries and fillet strips on top. Sprinkle with herb marinade.

Roast pine nuts without fat in a frying pan and sprinkle over leaf salad. Serve immediately Herb marinade: Stir all ingredients together to make a marinade.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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