Asparagus in tarragon sauce with veal cutlet

Name: Asparagus in tarragon sauce with veal cutlet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g white and green asparagus; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 8 Veal cutlet (à approx. 75 g); 7-10 Tbsp Pepper; 2-3 TABLESPOONS clarified butter; 4 TSP medium hot mustard; 30 g Butter or margarine; 30 g Flour; 200 ml Milk; 1/4 collar Tarragon; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Cling film

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g white and green asparagus
7-10 Tbsp Salt
1 TEASPOON Sugar
8 Veal cutlet (à approx. 75 g)
7-10 Tbsp Pepper
2-3 TABLESPOONS clarified butter
4 TSP medium hot mustard
30 g Butter or margarine
30 g Flour
200 ml Milk
1/4 collar Tarragon
7-10 Tbsp grated nutmeg
7-10 Tbsp Cling film

Directions

1
Wash the asparagus. Peel white asparagus. Cut the woody ends off the asparagus spears. Season plenty of water with salt and sugar. Cook the white asparagus in boiling water for 12-15 minutes.
2
After 7-8 minutes add green asparagus. In the meantime dab ##Schnitzel## dry and beat flat between 2 layers of foil. Season with salt and pepper. Heat clarified butter in a large pan.
3
Fry the cutlets in it in 2 portions while turning for about 3 minutes. 1 minute before the end of the cooking time, brush each cutlet with 1/2 tsp. mustard. Take out, keep warm. Drain the asparagus and catch the stock.
4
Measure out 300 ml. Keep asparagus warm. Melt the fat in a small pot. Add flour and sweat briefly. Add milk and stock. Bring to the boil while stirring and simmer for 3-4 minutes. Wash ##Estragon##, dab dry and chop finely, except for some garnish.
5
Add tarragon to the sauce and season to taste with salt, pepper and ##muscat##. Arrange asparagus with tarragon sauce on plates. Garnish with tarragon. Add schnitzel.