Veal roast with herb crust, roasted butter asparagus and bread
Ingredients
- 1 kg boneless veal loin
- Salt
- Pepper
- 1 tbsp clarified butter
- 1 kg white asparagus
- 30 g butter
- Sugar
For the herb curst
- 1/2 tuft of parsley
- 3 sprigs of thyme
- 1/2 tuft of chervil
- 1/2 tuft of chives
- 40 g soft butter
- 1 egg yolk
- 30 g breadcrumbs
- Freshly ground nutmeg
- salt to taste.
- pepper from the mill
Nutrition values
27
35
31
4
> 60 minutes
veal loin
*
pot-roasting
537
Preparation
Preheat the oven to 95˚C (203°F), upper and lower heat. Dry the veal with a paper towel and add salt and pepper. Heat the clarified butter in a frying pan and fry the meat on all sides. Place the frying pan on a grill towards the bottom of the preheated oven and roast for 3 hours.
Peel the asparagus 45 minutes prior to the end of roasting and cut off the woody ends. Wash and leave to dry, then cut into slices of 2 to 3 cm. Wash the herbs and shake off any excess water. Remove the leaves from the stems and finely chop. Finely chop the chives width wise.
Stir the butter until frothy, then stir in the egg yolk and finally add the herbs and breadcrumbs. Season with salt, pepper and nutmeg. Melt the butter and add the asparagus into the pan, add some salt and pepper and cook on a low heat for 5 to 8 minutes. Occasionally turn the pieces.
Remove the veal from the frying pan and place in a refractory baking dish. Spread the herbal mixture on the veal and place the dish back into the oven. Grill the meat under a preheated grill (240˚C - 464°F) until the crust is golden brown. Place the asparagus in the frying pan and mix with the gravy. Slice the roast and dress with the asparagus before serving.
Serve with a piece of 'schwarzbrot', a mixed whole wheat sourdough bread.