A delicious recipe for the asparagus season:
Rub the veal walnut all over with salt and pepper and sear on all sides in hot oil in a roasting pan. On the 2nd rack from the bottom in the oven heated to 200 ° C (gas: level 3) form and roast a total of 2 hours, switching back the heat after 10 minutes to 160 ° C (gas: level 1-2) and pour the meat from time to time with the roast stock (convection oven a total of 1 hour 45 minutes at 140 ° C ).
Peel the shallots and add to the meat with the red wine after 1 hour.
Clean and rinse the asparagus spears, snow peas and carrots. Remove the peel from the asparagus and carrots. Blanch the vegetables separately in salted water until al dente, rinse and drain well.
At the end of cooking time, transfer meat to a serving platter and keep warm. Pour the roast stock through a sieve into a small saucepan, add the sherry and boil for 1-2 min. Using a whisk, fold in 60 g of ice-cold butter in small pieces. Season the sauce with salt, season with pepper and keep warm.
Boil remaining butter with one eighth of a liter of water in a large saucepan. Heat asparagus, carrots and sugar snap peas in it for 3-4 minutes. Serve the vegetables garnished with chervil with the meat and sauce.
Info: Preparation time: 2 hours 15 min. Per unit 38 g egg white 22 g fat
9 g carbohydrates
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