Green Peppercorn Spring Lamb with Asparagus and Rotini | James Beard Foundation

Ingredients

• 1 pound thin asparagus, ends trimmed
• Kosher salt
• 1/2 pound rotini pasta
• 5 tablespoons grapeseed or canola oil, divided
• 1 1/2 pounds lamb tenderloin, sliced on the bias, 1/4-inch thick
• 5 garlic cloves, sliced thin
• 2 tablespoons crushed green peppercorns
• 1 bunch scallions, white and green parts, sliced thin
• Freshly ground black pepper
• 1/2 cup fresh chicken stock or low-sodium canned chicken broth
• 2 tablespoons Wanjashan soy sauce