and fry in olive oil in a frying pan. Sprinkle with a little bit of curry powder and dill and add a little bit of juice of a lemon, butter, garlic and basil. Put the frying pan in the stove for a few min and cook until tender.
Remove the stalk from the asparagus and cut the carrots and asparagus into sticks. Sauté the vegetables in butter and oil, season with salt, pepper and curry powder and add a little whipped cream. Add a piece of anchovy cut into small pieces.
Fry a part of the lamb’s lettuce in oil and drain. Fold the other part into the asparagus.
Arrange everything on a flat plate.