Risotto: shiitake mushrooms (Kantarelle will probably work better), vegetable/chicken broth, and Herbes de Provence.

Lamb filet: salt and pepper, pan-seared on high with garlic, rosemary, and thyme. Baked to medium-rare after covering it in dijon mustard, breadcrumbs, lime rind, and coriander.

Asparagus is lightly seared in the butter/oil mix of the lamb.