1 red onion, chopped.
3 cloves of garlic, crushed.
1/2 cup of dry white wine.
3 cups of steamed sliced asparagus.
1 1/2 lb of boneless lamb chopped into small cubes.
Salt to taste.
Freshly-ground black pepper to taste.

Preparation and cooking method:

Heat a large frying pan and add half of the wine.

Bring to the boil and add the onion and garlic, cook until softened.

Add the lamb and cook for about 6 minutes.

Add the rest of the wine and the asparagus.

Cover and cook for about 10 minutes, until the lamb is tender.

Add pepper and salt to taste.