Veal Escalope with Asparagus in Vegetable-Herb Vinaigrette

For the veal escalopes with asparagus in vegetable-herb vinaigrette, first rinse the veal escalopes, pat dry and cut into 3 pieces. Drizzle with soy sauce and place on top of each other.

Peel the asparagus and cook with a little water and a pinch of sugar and salt until firm to the bite. In the meantime, prepare the ingredients for the vinaigrette. Wash the spring onion, chives, tomatoes and radishes and pat dry.

Score the tomatoes and blanch them briefly in boiling water, immediately put them in cold ice water, peel off the skin, remove the core and cut them into fine cubes. Cut the radishes into cubes as well, cut the spring onion and the chives into fine rings.

Pour some of the asparagus stock into a bowl, season with salt and pepper, and whisk vigorously with the grape seed oil to make a creamy sauce. Add the chopped vegetables and season again.

Grate the Parmesan cheese, but add it to the vinaigrette before serving. Fry the cutlets in a pan in hot oil until browned on both sides, pour on the soy sauce and allow to thicken.

Arrange on a plate together with the asparagus, add the freshly grated Parmesan to the vinaigrette and spread over the asparagus. Serve the veal cutlets with asparagus in vegetable-herb vinaigrette.

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