A delicious recipe for the asparagus season:
To make the meat pockets, cut the meat slices in half diagonally. Smooth with a kitchen knife, season with pepper and spread thinly with pesto. Top each with a halved slice of prosciutto and a basil leaf. Fold over each of the meat slices and pin with a toothpick.
For the stew, generously chop the asparagus ends. Peel the lower thirds of the green asparagus, the white asparagus whole. Cut the spears into thirds. Peel and dice the potatoes and carrots. Peel and finely dice the shallots as well. Bring the vegetable soup with sugar to a boil and cook the white asparagus for 10 minutes, remove it from the soup with a skimmer and then cook the green asparagus for 5 minutes (save the asparagus broth). Toast the meat pockets in the hot fat for about 1 minute on both sides and remove. Add the diced potatoes, carrots and shallots to the fat and sauté briefly until soft. Add sherry, both types of asparagus, the potato-carrot mixture and the meat to the asparagus broth and cook for 10 minutes. Season with lemon zest, pepper, salt and ~juice. Sprinkle basil cut into strips, a few leaves for decoration whole. To serve, sprinkle with shaved Parmesan cheese. Serve with: toasted baguette bread slices with garlic mayo (aioli).