Involtini with Asparagus

Ingredients

• 4 veal cutlets
• 500 g young spinach leaves
• 2 shallots
• 1 Garlic clove
• 1 tbsp butter
• 2 tbsp coarse mustard
• 2 tbsp Vegetable oil
• 0.125 l meat broth (from the jar)
• 2 kg white asparagus
• 1 tbsp butter
• 250 g butter
• 3 egg yolks
• 3 tbsp water
• 2 tbsp lemon juice
• salt (pepper)
• 2 sprigs tarragon
• 500 g waxy potatoes

Instructions

1. 1.

   Peel, wash, halve lengthwise and cook potatoes in boiling salted water for about 25 minutes, drain and let them dry well. Wash meat, pat dry, gently pound flat, rub with salt and pepper. Rinse spinach, wash, cut off thick stems and briefly wilt in a pot over medium heat until they collapse, drain, shock, dry and squeeze out excess moisture. Peel and finely chop shallots and garlic, sauté in butter, mix with the spinach. Spread mustard on the meat slices, lay spinach on top and roll from the long side. Secure with toothpicks. Heat oil and sear the veal rolls on all sides until browned, pour in broth, cover and simmer for 30 minutes.

2. 2.

   Thoroughly peel asparagus, trim ends. Bring a large pot of salted water with butter to a boil, bundle asparagus and cook for about 18 minutes. For the sauce, melt butter over low heat. Whisk egg yolks, water and a pinch of salt in a bain-marie. Slowly fold in the liquid butter. Season with lemon juice, salt and pepper. Remove asparagus, drain well, arrange on plates, drizzle with sauce. Slice veal rolls, serve alongside potatoes and asparagus. Garnish with tarragon leaves torn from stems.