Asparagus Spears with Herb Flädle and Poached Veal Fillet

600 g parred veal fillet

For the herb pancakes, mix all the ingredients in a wide bowl, season the quantity with salt and freshly ground pepper to taste and finally add the chopped kitchen herbs. Bake in a well coated frying pan with a little oil to small pancakes ready. To serve, fold them in half at the beginning and then in quarters.

Peel the asparagus spears and blanch for about 4 minutes. For blanching, add a little salt, pepper and sugar and 20 g of butter to the cooking water. Then rinse the asparagus in iced water.

The marinade is made from the slightly warmed beef broth. Stir through with vinegar, olive oil, the diced dried/smoked meat and the diced vegetables. Season with garlic, pepper, salt and sugar. Shortly before serving, cut the flesh of a peeled tomato into strips and add.

Season the parried veal fillet with salt, pepper and a little garlic. Roll it in a plastic wrap and tie it at the ends. Poach in boiling hot water for about 15 minutes.To serve, cut into thin slices.

Arrange 1/4 of the asparagus with the tips facing the guest.Drizzle the marinade over the asparagus spears with a tiny bit of dressing.Arrange 3 narrow slices of the poached veal fillet and the folded flädle next to it.

Our tip: Fresh chives are much more aromatic than dried ones!

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