Heat EVOO in a heavy skillet over medium heat.

Add onion and garlic. Cook for 2 minutes, stirring until "Soft."

Add lamb. Cook until no longer pink. (About 3-5 minutes.)

Add wine and bring to a boil over high heat.

Reduce to low and simmer. Cover and cook until lamb is tender and cooked through. (About 15-20 minutes.)

Add asparagus. Cover and cook for 2-4 minutes, or until tender.

Season with kosher salt and fresh ground black pepper.

Serve hot with rice. (Chef recommends Ryzi Me Fithe)