Lamb and Scallion Burgers with Fried Asparagus

• 1 package (1 1/2 pounds) ground lamb
• 2 large garlic cloves, finely chopped
• 4 scallions, chopped
• Zest of 1 lemon
• 2 tablespoons chopped fresh thyme (from 4 sprigs)
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan), plus some for drizzling
• 8 thick asparagus spears, minimum 1/2 inch in diameter
• All-purpose flour, for dredging
• Leaf lettuce, green or red, for garnish
• 1/2 cup Dijon mustard
• 4 large slices sourdough or farmhouse bread, cut in half to fit the burgers

1. Heat a grill pan or large nonstick skillet over medium-high heat.
2. In a large bowl, mix the meat with the garlic, scallions, lemon zest, thyme, salt, pepper, and a drizzle of EVOO.
3. Form 4 1-inch-thick patties and cook for 3 to 4 minutes on each side for medium, 5 minutes for medium well.
4. Heat a second skillet over medium-high heat.
5. Trim the tough ends of the asparagus.
6. Cut the stalks in half across, then thinly slice them lengthwise.
7. Dredge the thinly sliced asparagus in the flour.
8. Add the 3 tablespoons of EVOO to the skillet and fry the asparagus until deeply golden, a couple of minutes on each side.
9. Drain on paper towels.
10. Season the fried asparagus with salt.
11. Toast the bread slices.
12. Serve the burgers topped with crisp lettuce and Dijon mustard on toast, with fried asparagus alongside.

ground lamb, garlic, scallions, lemon, thyme, salt, extravirgin olive oil, diameter, flour, red, dijon mustard, sourdough

Taken from www.epicurious.com/recipes/food/views/lamb-and-scallion-burgers-with-fried-asparagus-374529 (may not work)