Tangy Lamb & Asparagus Lettuce Cups

Asparagus is low in fat, sodium, calories, and cholesterol, and an important source of vitamin C, folic acid, potassium, and other nutrients. The National Cancer Institute notes that asparagus has more glutathionea, a cancer-fighting micronutrient, than any other food.

Yield:

Serves 4

Ingredients

1. Dressing:
2. 1/4 cup ginger, peeled and sliced
3. 1/4 cup lemon grass, sliced
4. 1/4 cup lime juice
5. 2 tablespoons fish sauce
6. 2 tablespoons water
7. 3 tablespoons sweet chili sauce
8. Filling:
9. 2 tablespoons sesame oil
10. 1 lb. ground lamb
11. Salt and pepper to taste
12. 1 lb asparagus, trimmed and cut on diagonal into 1 inch pieces
13. 1 small red bell pepper, diced
14. 12 iceberg or butter lettuce leaves

Directions

1. For dressing, puree first 5 ingredients in blender. Let stand 15 minutes to 1 hour. Strain mixture into a small bowl. Squeeze liquid from solids and discard solids. Add sweet chili sauce.
2. Heat 1 tablespoon sesame oil in large skillet over medium heat. Add seasoned ground lamb. Sauté until cooked through. Drain off fat. Remove from pan and transfer to mixing bowl. Add remaining tablespoon oil to sauté pan. Sauté asparagus and red pepper until tender. Add to lamb. Reserve 1⁄4 cup dressing and add the remaining dressing to coat mixture well.
3. Arrange lettuce cups on a platter, trimming edges on any oversized leaves. Spoon approximately 2 heaping tablespoons of the lamb-asparagus mixture into lettuce cups. Serve remaining sauce along side.
4. Serve at room temperature.

Notes