Tortellini in Brodo with Lamb & Asparagus

Ingredients

• 1 medium onion, finely chopped
• ¼ cup extra-virgin olive oil; more for drizzling
• 4 large cloves garlic, finely chopped
• ½ lb. asparagus (about 12 medium stalks) tough ends trimmed and sliced diagonally about 1-½ inches long
• 1 lb. boneless leg of lamb (or lamb sirloin chops), cut in ½-inch dice
• Freshly grated pecorino cheese
• 1 lb. small cheese tortellini or small ravioli
• + 3 more ingredients
• • 8 cups Beef & Chicken Broth
  • 3 Tbs. dry white wine
  • 2 Tbs. finely chopped fresh rosemary leaves

Cook the asparagus in boiling salted water until tender, 5 to 7 minutes. Drain and set aside. In a large soup pot, heat the olive oil over high heat and brown the lamb on all sides, working in batches. Remove the lamb with a slotted spoon, turn the heat to medium high, and cook the onion, garlic,...

View full recipe at Fine Cooking