Sedani rigati with asparagus from Zambana, lamb sauce from the Valbadia Valley, and carpaccio of lam

Ingredients

• 250 g0SXE057
• 1 shoulder of lamb, approx 700 g
• 12 white asparagus from Zambana
• 1 lamb fillet boned and trimmed
• 2 tablespoons of horseradish sauce
• 1 carrot
• 1 small onion
• 1 stalk of celery diced
• 1 glass of dry white wine
• 100 ml stock from the roast lamb
• 200 ml of meat stock
• 2 ripe tomatoes
• 3 oves of garlic
• 1 bunch of thyme
• 1 tablespoon of parsley
• sprigs of chervil, extra virgin olive oil, butter, salt and pepper