Saltimbocca with Asparagus Salad
Saltimbocca with asparagus salad is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 small veal cutlets
- 2 sprigs sage
- 4 slices Parma ham
- 1 tbsp Olive Oil
- 1 tbsp butter
- Salt
- Pepper (freshly ground)
- asparagus (250 g white and green each)
- 250 g Cherry Tomatoes
- juice of one lemon
- 1 tbsp White Wine Vinegar
- 3 tbsp heavy cream
- a pinch sugar
- Salt
- Pepper (freshly ground)
- 4 tbsp oil
- fresh chervil sprig
Instructions
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1.
Wash cutlets, pat dry, season with salt and pepper. Place each cutlet with two sage leaves and half a slice of Parma ham, fold together and secure with toothpicks and a sage leaf.
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2.
Wash asparagus, trim ends. Peel white asparagus thoroughly; for green only peel the lower third and trim ends. Slice asparagus into thin longitudinal strips using a vegetable peeler or mandoline. Briefly blanch tomatoes, shock in cold water, peel and halve them.
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3.
Arrange asparagus and tomatoes decoratively on four plates and drizzle with about 2 tbsp lemon juice.
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4.
Whisk together remaining lemon juice, vinegar, cream, sugar, salt, pepper and oil; taste and adjust seasoning.
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5.
Heat butter and olive oil over medium heat and sear cutlets for about 2 minutes per side. Remove from pan and place on top of the salad.
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6.
Drizzle vinaigrette over the asparagus carpaccio, garnish with chervil leaves, and serve.
