Veal Steak Au Gratin

A delicious recipe for the asparagus season:

Note: the quantities in the text refer to a preparation with 150 ml of white wine.

Shorten the ends of the asparagus by a third and peel off the back part of the spears. Cook in not too much salted water or over steam until just tender. Drain and quench briefly. Then cut the asparagus in half lengthwise.

Halve the cherry tomatoes and season with salt and pepper. Chop the onion with the green parts. Peel the garlic and cut it into thin slices.

Heat the olive oil in a small frying pan and sauté the young onion and garlic for three to four minutes, stirring until soft. Add cherry tomatoes and sauté for just two more minutes.

Set aside.

For the sauce, chop the shallot. Bring to a boil over high heat with the white wine, parsley and coarsely crushed peppercorns until 1/2 dl. Strain, squeezing the seasoning ingredients well. In a small pan, melt the butter.

In a baking bowl, stir the gravy with the egg yolks and whisk over a hot water bath until creamy and slightly thickened. Then gradually fold in the melted butter (*). Season the hollandaise with salt, pepper and a little juice of a lemon. Set aside.

Whip the cream until stiff. Refrigerate.

Preheat the oven to 230 degrees top heat.

Season the veal steaks on both sides with salt and pepper. Fry in the hot butt

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