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Veal Steaks with Asparagus

Nadia Galinova
Translated by
Nadia Galinova
Veal Steaks with Asparagus
Image: Ivana Krasteva-Pieroni
21/05/2022
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Preparation
15 min.
Cooking
25 min.
Тotal
40 min.
Servings
2
"The classic combination of veal and asparagus adored by many - a magical taste"

Ingredients

measures

How to cook

Cut off the white part of the asparagus. Tie them in a bundle with kitchen twine. In a large pot, pour water, which is about 3 fingers above the bottom. Add 1 tsp. of salt.

Put the asparagus upright. Cover the pot and boil the vegetables for 5 minutes. Remove the bundle, by being careful not to ruin the tips.

Season the veal steaks with salt and black pepper. Put at the end of each steak 3-4 pcs. of asparagus and leave the tops sticking out. Roll them into rolls. Tie them with the stalks from the chives. If you don't have some, you can use kitchen twine.

In a deep frying pan pour 1/2 cup of olive oil. Put the rolls in it and fry them on all sides, until they're lightly browned.

Drizzle them with white wine and 3 1/3 tbsp (50 ml) of vegetable broth. Cover the cookware with a lid and cook them over medium heat for 10 minutes. Remove the rolls and place them onto a serving platter.

Strain the liquid in which they were boiled, add 1 tbsp. of flour, return the cookware onto the hob to thicken the sauce. Pour it over the rolls and sprinkle it with chopped chives.

Serve the Veal with Asparagus warm!

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