Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Ask your butcher for the heart sweetbreads, which are plumper and less sinewy.
250g plump lamb sweetbreads
A little olive or rapeseed oil for frying
300-350g asparagus, woody ends removed
2tbsp capers, rinsed
60g butter
1tbsp chopped parsley
Put the sweetbreads in a pan of cold salted water, bring to the boil, simmer for a minute; drain. Leave to cool; remove any sinewy membranes and cut them into even-sized pieces.
Heat a tablespoon of oil in a pan, season the sweetbreads; fry them on a medium heat for 4-5 minutes, turning them as they are cooking until they begin to crisp.
While the sweetbreads are cooking, put the asparagus in boiling salted water for 3-4 minutes until just cooked; drain. Add the butter to the pan with the sweetbreads until it begins to colour; remove from the heat; stir in the capers and parsley.
To serve, arrange the asparagus on warmed serving plates and spoon the sweetbreads, capers and butter on top.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments