Instructions

Chop beef jerky into 1″cubes. Reserve the most cured parts to grate. Pour cream and milk in a Magefesa saucepan and incorporate the beef jerky cubes. Simmer for 30 min. Let it stand for a couple of hours, covered, so the  beef jerky releases all the aromas. Cook the asparagus in plenty of salted water and a tablespoon of sugar for about 5 minutes. Drain. Blend asparagus and lime zest in a Protech Magefesa Blender. Gradually incorporate olive oil until you get an stable emulsion. Remove fat and  skin from sweetbreads. Add salt, 10 black peppercorns and 4 cloves to a Magefesa saucepan. Incorporate lamb sweetbreads and cook for 8 minutes approximately. Remove from heat and reserve.
Blanch lettuce leaves in boiling water, drain well. Roll up the leaves, shaping them into small balls. Slice remaining vegetables into cubes of equal size as the sweetbreads and cook until tender crisp. Batter all the ingredients and fry in abundant hot oil in a deep enamel steel Magefesa Frying pan. Drain on kitchen paper towels to remove excess fat. Serve vegetables and sweetbreads on the beef jerky cream. Sprinkle with grated beef jerky and garnish with the cream of asparagus.

*Image courtesy of everystockphoto.com