White Asparagus with Almond Veal Cutlets (Piccata)

Ingredients

• 1 kg white asparagus
• Salt
• sugar
• 0.5 untreated lemon
• 2 sardine fillets
• 1 EL lemon juice
• 1.5 EL ground almond kernels
• pepper (from grinder)
• 120 ml olive oil
• 8 veal cutlets (pre‑cooked, 80 g each)
• Lemon juice
• 100 g flour
• 80 g blanched almond slivers
• 2 EL clarified butter

Instructions

1. 1.

   Peel the asparagus and trim the woody ends. Bring a generous pot of salted water with a splash of lemon to boil, add the asparagus spears, and simmer on low heat for about 20 minutes.

2. 2.

   Wash the parsley, dry it, pluck the leaves from the stems, and combine with sardines, lemon juice, and grated almonds in a food processor until finely pureed. Season with salt and pepper, then gradually whisk in olive oil until a creamy sauce forms.

3. 3.

   Mix almonds with flour. Pat the cutlets dry, flatten them, season with salt and pepper, drizzle with a little lemon juice, and coat in the almond‑flour mixture. Fry in a hot pan with clarified butter until golden brown on both sides.

4. 4.

   Remove the asparagus from the broth with a slotted spoon, drain, and arrange on preheated plates alongside the almond piccata. Drizzle with salsa verde and garnish with parsley leaves before serving.