White Asparagus with Veal Tafelspitz

Ingredients

• 2 onions
• 2 carrots
• 200 g turnip celery
• 1 kg veal Tafelspitz
• Salt
• Pepper (freshly ground)
• 3 Tbsp plant oil
• 500 ml dry white wine
• 1.5 kg white asparagus
• 1 tbsp sugar
• 8 cocktail tomatoes
• 0.5 tsp powdered sugar
• 2 egg yolks
• 1 tsp sharp mustard
• 200 ml sunflower oil
• a handful fresh chopped herbs (chervil, chives and tarragon)
• 1 tbsp wine vinegar
• Salt
• Pepper (freshly ground)
• chili salt
• chervil

Instructions

1. 1.

   Preheat the oven to 100°C fan.

2. 2.

   Peel and dice the onions, carrots and turnip celery. Rinse the Tafelspitz, pat dry and season with salt and pepper. In a hot braising pot brown the meat in 2 tbsp oil all around, then remove. Brown the vegetables in the pot and deglaze with wine. Return the meat to the pot, cover and braise in the oven for about 1½ hours until pink and tender, turning occasionally.

3. 3.

   Meanwhile peel the asparagus and simmer gently in salted water with sugar for about 25 minutes.

4. 4.

   Wash the tomatoes and place them in a hot pan with the remaining oil. Sprinkle with powdered sugar and let steam covered for about 5 minutes.

5. 5.

   For the sauce whisk egg yolks with mustard in a bowl. While stirring, drizzle in oil until a creamy mayonnaise forms. Fold in herbs and season with vinegar, salt and pepper.

6. 6.

   Remove the Tafelspitz and slice. Arrange on plates with drained asparagus and tomatoes, spoon some remoulade over it, sprinkle chili salt and garnish with chervil. Serve the remaining sauce on the side.