For the mould

500 g asparagus
1/2 l liquid cream
4 eggs
Salt
Pepper
20 g butter

For the watermelon sauce

2 dl Málaga wine
2 dl meat stock
3 dl watermelon juice
30 g butter
Salt
Pepper

8 lamb medallions
Olive oil
Salt
Pepper

For the mould

Crush the asparagus with the cream, season and add the beaten eggs. Strain through a fine colander, pour into a mould previously greased with butter and cook au bain marie in a pre-heated oven at 160ºC for 40 minutes.

For the sauce

Reduce the Málaga wine, add 2 dl meat stock and 3 dl watermelon juice, cook for a few minutes and whip with the butter, season and beat until consistency is obtained.

For the medallions

Heat the oil in a frying-pan and sauté the medallions leaving them slightly pink on the inside. Season. Pour a little sauce onto each plate, place the medallions and the asparagus mould on top and accompany with balls of watermelon.