Veal Escalope with Wild Asparagus and Morel Sauce

A more wonderful asparagus recipe:

Preheat the oven to 140 degrees and heat a plate with it.

Dried morels with cold water in a pan form, briefly bring to a boil, then pull five to ten minutes. Cut in half. Cut fresh morels in half and rinse.

Rinse asparagus and cut in half diagonally. In a wok or wide frying pan, sauté in a little clarified butter until just tender. Season with salt and pepper.

In a medium frying pan, sauté the onion in a little clarified butter until light yellow. Add the long grain rice and sauté until translucent. Pour in the soup and cook the rice over a low heat until al dente.

In the meantime, spread the cutlets on the surface and pound them delicately flat between plastic wrap. Season with salt and pepper. Spread the asparagus evenly on top, roll up the cutlets and secure with toothpicks.

Meanwhile, fry the veal roulades in a pan in a small amount of clarified butter for two to three minutes on all sides. Immediately transfer to the preheated plate and cook in the 140 °C oven on the second rack from the bottom for six to eight minutes.

Sauté the onion in the drippings. Add the morels and sauté briefly. Add the veal stock and reduce by half. Add the cream and continue to make the sauce until it thickens slightly. Season to taste with salt and freshly ground pepper.

Before serving, mix the Parmesan cheese into the risotto. Decorate with the meat

Related Recipes:

Asparagus Flan with Green Asparagus Tips and Morel SauceLook forward to this fine asparagus recipe: Peel the white asparagus spears precisely, cut the lower ends into... Veal Escalope with Green Asparagus – *Look forward to this fine asparagus recipe: (*) on false truffle sauce. Wash fresh morels thoroughly, then... Veal Escalope in Nut Breading with Gratinated Asparagus Spear *A delicious recipe for the asparagus season: (*) Veal escalopes in nut breading with gratinated asparagus... Asparagus Spears La FontenelleLook forward to this fine asparagus recipe: = French writer Bernhard Le Bovier de Fontenelle (1657 to 1757) is... Veal Escalope with Asparagus in Vegetable-Herb VinaigretteFor the veal escalopes with asparagus in vegetable-herb vinaigrette, first rinse the veal escalopes, pat dry... Salmon From the Foil with Morel and Wild Garlic Whipped CreamA great pasta dish for any occasion: When using dried morels, pour about 300 ml of boiling hot water over them... Veal Escalope with Asparagus SaladLightly pound the veal cutlets between two pieces of cling film. Salt, pepper, roll in flour and finally pull... White Asparagus Soup with AvocadoA delicious recipe for the asparagus season: – prepared ready to cook sorrel, finely chopped one –... Asparagus LasagnaPrepare the asparagus spears. Cut both types of asparagus into pieces about 8 cm long. Bring water with a... Asparagus Salad with Wild Garlic Cress Salad Sauce – GoetheGoethe was exceptionally proud of his own garden – first of all the one at the garden house in the park...