Asparagus dish with truffle butter and veal medallions

Name: Asparagus dish with truffle butter and veal medallions
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 kg Asparagus; 800 g baby potatoes; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 5 Stem(s) Parsley; 8 Veal medallions (approx. 75 g each; have them cut by the butcher); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 50 g Butter; 50 g Truffle Butter; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 kg Asparagus
800 g baby potatoes
7-10 Tbsp Salt
1 TEASPOON Sugar
5 Stem(s) Parsley
8 Veal medallions (approx. 75 g each; have them cut by the butcher)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
50 g Butter
50 g Truffle Butter
7-10 Tbsp Parsley

Directions

1
Wash and peel the asparagus and cut off the woody ends. Brush the potatoes and wash them thoroughly. Cook potatoes in boiling water for about 20 minutes. Put asparagus in boiling salted water with sugar.
2
Bring to the boil and cook over medium heat for about 15 minutes. Wash parsley, shake dry and chop finely. Wash the meat, dab dry. Heat oil in a pan and fry meat in it for 1-2 minutes on each side.
3
Season with salt and pepper. In the meantime melt butter and stir in truffle butter. Drain potatoes and sprinkle with parsley. Lift the asparagus out of the water and let it drip off. Arrange asparagus with butter mixture, meat and parsley potatoes on plates.
4
Garnish with parsley.