Lamb Steak with Asparagus

I had one bag of frozen cipollini onions left and just wanted to find a way to combine last years harvest with something fresh from  the spring harvest. The asparagus is fantastic again this season, so I paired with Lamb Steaks.

4 Sweetgrass Lamb-Leg steaks
2 garlic cloves, minced
juice of 1 lemon
1 tbsp finely chopped fresh Rosemary
1/4 tsp cayenne pepper (or to taste)
1/4 olive oil
1/4 dry sherry
4 tbsp Kriemhild Butter
1 c cipollini onions (or a sweet onion), diced
1 lb of Russia Corner Asparagus, cut into 1-2" pieces
olive oil
s/p

In a small bowl, combine the garlic, lemon juice, rosemary and cayenne pepper. Mix well; place steaks in a dish, pour marinade over the steaks. Turn to coat meat well. Cover with wrap and let stand for 1 hour.

Preheat oven to 400 degrees F. Place onion and asparagus on a large baking sheet. Drizzle with oil and season with salt and pepper. Roast for 25-30 minutes or until asparagus is just fork tender.

Preheat a stainless steel fry pan over med high heat. Drain off liquids from steaks, reserving. Drizzle a small amount of oil into hot pan. Season steak with s/p, then place carefully in fry pan. Brown on both sides for about 5 minutes. (let cook for at least 3-4 minutes before turning).

When steaks are done, transfer to a platter and cover to keep warm. Using reserved liquids, de-glaze the skillet. (scrap up all the yum-yum) Remove the pan from heat and pour in the sherry. Return the heat and let reduce by half. Add one tbs of butter at time, to thicken sauce. Taste and adjust seasonings. Add the asparagus/onion and toss to combine.

Divide the asparagus evenly over 4 plates and top with a lamb steak. Drizzle any leftover sauce eqaully over each plate.