Veal Escalope with Asparagus Salad

Lightly pound the veal cutlets between two pieces of cling film. Salt, pepper, roll in flour and finally pull through the beaten eggs. Fry the cutlets immediately in hot clarified butter on both sides.

For the asparagus saslat, peel the white spears starting from the head end and remove woody ends, for the green asparagus cut away only the ends. Place white spears in simmering salted water to which a little butter has been added. Add green spears after 3 minutes and cook spears another 4 minutes until al dente. Lift out and drain.

Finely chop herbs and shallot and stir with vinegar, white wine, a few tablespoons of asparagus cooking water, canola oil and mustard to make a marinade. Pour the marinade over the asparagus spears.

Arrange the veal escalopes on warmed plates and serve with the asparagus salad.

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