Veal Medallions with White and Green Asparagus Spears


Rating: 3.00 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:















Instructions:

Look forward to this fine asparagus recipe:

Peel the asparagus spears: the white ones completely, the green ones only at the bottom.

Boil water with salt, juice of one lemon and sugar and cook the white asparagus for 15 minutes, the green for 10 minutes. Season the veal medallions with salt and pepper and roast them in clarified butter for 3 minutes on each side. Now remove and keep warm. Now extinguish the roast stock with wine, add beef broth and cook. Season with salt and freshly ground pepper to taste. Toss the fully cooked asparagus spears in hot butter and bring to the table together with the medallions.

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