50ml Dry white wine (substitute stock or bouillon if you prefer)
1 head Fennel (trimmed and sliced finely)
Dry fry the shallots and fennel over a low heat until the edges start to caramelise and the vegetables are softened
Add in the lamb and seal on all sides
Add in the white wine and lemon juice and cover the saute pan
Cook for 8-10 minutes on a gentle heat
Add the asparagus, cover and cook for a further 2 minutes
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