Asparagus with Veal Schnitzel

Ingredients

• 2 egg yolks
• 2 tbsp dry white wine
• 150 g clarified butter
• Salt
• Pepper (freshly ground)
• a splash of lemon juice
• 1 kg asparagus
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp Lemon Juice
• 4 veal schnitzels (about 130 g each)','salt','pepper (freshly ground)','2 eggs','2 tbsp heavy cream','3 tbsp flour','200 g breadcrumbs','6 tbsp clarified butter

Instructions

1. 1.

   Bring water to a boil in a medium saucepan. Whisk the egg yolks with wine over a hot water bath until creamy. Turn off heat and gradually whisk in the butter, first in a thin stream then more quickly. Season the sauce with salt, pepper, and lemon juice.

2. 2.

   Peel the asparagus and trim the woody ends. Bring a large pot of plenty of water to a boil. Add sugar, salt, and lemon juice, then add the asparagus. Reduce heat and simmer for 12-15 minutes until tender.

3. 3.

   Preheat the oven to 50°C (122°F) fan-assisted.

4. 4.

   Wash each schnitzel, pat dry, lightly pound flat, season with salt and pepper. Whisk eggs with cream. Dredge meat in flour, dip in egg mixture, then coat with breadcrumbs, pressing gently. Fry each side in a large pan over medium heat in clarified butter for about 2-3 minutes until golden brown. Drain on paper towels and keep warm in the oven.

5. 5.

   Plate the schnitzels with the drained asparagus and Hollandaise sauce. Garnish with parsley if desired and serve with lemon wedges.

6. 6.

   Serve with boiled potatoes.