Peel the asparagus spears from the head down. Cook in light salted water with a pinch of sugar, a flake of butter until al dente. Next, cut into small finger-length pieces. Peel onions and garlic, finely dice. Clean young onion, cut into rolls.
Peel tomatoes, remove seeds and cut into small cubes. Cut off dried tomatoes.
Remove peel from parsley root and carrots, cut into coarse cubes (= roasted vegetables). For the tomato crust, mix well paradeis pulp, dried tomatoes, tomato cubes, green peppercorns, garlic, a little bit of thyme.
Season the meat with salt and pepper and fry it in hot rapeseed oil. Spread the tomato crust on top. Add thyme, peppercorns, rosemary, juniper and roasted vegetables and pour veal stock. Cook everything together in the stove at 170 to 180 °C for 25 to half an hour.
Sauté onions in hot clarified butter, add spring onions, add asparagus spears, pour a little asparagus stock, add whipped cream, season and reduce. Cut meat into slices, drain sauce.
Serve:
Arrange asparagus vegetables in deep plates, place meat on top, pour sauce all around, garnish with bouquet of thyme.
424 Kcal – 21 g fat – 45 g egg white -14 g carbohydrates – 1 Be (bread unit)
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they are also characterized by
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