Veal Roast on Asparagus and Morel Bed

Ingredients

• 500 g white asparagus
• Salad
• 200 g Sugar snap peas
• 100 g morel mushrooms
• 1 Shallot
• 1 Garlic clove
• 2 tbsp butter
• 200 ml dry white wine
• 40 ml white sherry
• 100 g crème fraîche
• Pepper (freshly ground)
• 4 slices veal loin (about 160 g each)
• 1 tbsp flour
• 2 tbsp Vegetable oil
• chervil (for garnish)

Instructions

1. 1.

   Peel the asparagus and cook in salted water for about 20 minutes until tender. Remove with a slotted spoon, cool briefly, then cut diagonally into 2–3 cm pieces. Wash and trim the sugar snap peas, blanch them quickly in the same water, cool, drain, and halve them diagonally. Reserve a little cooking liquid. Rinse the morels, clean, and pat dry. Dice the shallot and garlic finely.

2. 2.

   Sauté the morels in hot butter for 1–2 minutes, then remove from the pan. Briefly sauté the onions and garlic in the same pan, deglaze with wine and sherry, reduce to about half, add a splash of reserved asparagus water (~100 ml), and blend until smooth with an immersion blender. Stir in crème fraîche and season with salt and pepper. Warm the asparagus, morels, and sugar snap peas in the sauce just until hot; do not boil.

3. 3.

   Pat the veal dry, lightly pound if needed, season with salt and pepper, coat in flour. In a non‑stick pan, sear the meat in hot oil for 2–3 minutes per side until golden brown.

4. 4.

   Plate the vegetables with sauce and place the veal on top. Garnish with chervil and serve immediately.