Veal Roulades with Green Asparagus and Porcini Mushroom Sauce

Ingredients

• 4 slices veal cutlets (≈140 g each)
• 500 g Green Asparagus
• 1 tbsp sharp mustard
• 4 slices Parma ham
• 200 g porcini mushrooms
• 1 Shallot
• 1 Garlic clove
• 5 tbsp vegetable oil
• Salt
• pepper (ground)
• 1 tsp tomato paste
• 100 ml rosé wine
• 300 ml veal stock
• 2 tbsp butter

Instructions

1. 1.

   Wash the cutlets, pat dry and gently pound flat. Peel the lower third of the asparagus. Spread mustard on the cutlets, top with ham slices, lay asparagus on top, roll up, and secure with toothpicks.

2. 2.

   Clean the mushrooms; halve or quarter them as needed. Dice the shallot and garlic finely. Season the roulades, then sear in 2 tbsp hot oil until browned all around. Remove and brown the mushrooms in another 2 tbsp oil, then set aside.

3. 3.

   In the pan drippings, sauté shallot and garlic in remaining oil. Stir in tomato paste, deglaze with wine, reduce slightly, then add veal stock. Reduce to about half, place roulades back into sauce, cover, and simmer gently for ~30 minutes.

4. 4.

   Remove toothpicks, plate the roulades. Finish the sauce by whisking in cold butter, briefly reheat mushrooms, season with salt and pepper, and drizzle over the roulades.