The fried asparagus is a perfect use for the thick stalks that you find from time to time in the market.

　　

Ingredients

4 servings

　　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 (from 4 sprigs)

　　Salt and freshly ground black pepper

　　3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan), 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

　　

Step 1

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. Form 4 1-inch-thick patties and cook for 3 to 4 minutes on each side for medium, 5 minutes for medium well.

　　

Step 2

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.

　　

Step 3

Toast the bread slices. Serve the burgers topped with crisp lettuce and Dijon mustard on toast, with fried asparagus alongside.

　　Rachael Ray 365: No Repeats