Kalbsröllchen mit Spargelfüllung

Ingredients

• 4 thin calf cutlets
• 2 tbsp butter
• 1 tbsp oil
• Salt
• Pepper
• 2 tsp lemon juice
• 8 stalks white asparagus (thin)
• 4 tbsp ricotta (or cream cheese)
• 2 tbsp chopped chervil leaves
• Salt
• ground pepper

Instructions

1. 1.

   Wash the meat, pat dry, flatten with a mallet, season with salt and pepper, and drizzle with lemon juice.

2. 2.

   Peel the asparagus, trim ends, boil in salted water for about 15 minutes, remove, shock in cold water, and pat dry. Spread ricotta on the cutlets and sprinkle with chervil. Place the asparagus on top, roll up, and secure with toothpicks.

3. 3.

   Heat butter and oil and fry the roulades all around for 6-8 minutes.

4. 4.

   Plate the roulades with buttered potatoes, sautéed fresh mushrooms, and green asparagus, garnish with chervil, and serve.