Asparagus plate with truffle butter and veal medallions

Name: Asparagus plate with truffle butter and veal medallions
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 kg Asparagus; 1 kg small new potatoes; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 bunch of parsley; 8 Kalbsmedaillons (ca. 75 g); 2 TABLESPOONS Oil; 2 TABLESPOONS Butter; 1 jar (80 g) Truffle butter

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 kg Asparagus
1 kg small new potatoes
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 bunch of parsley
8 Kalbsmedaillons (ca. 75 g)
2 TABLESPOONS Oil
2 TABLESPOONS Butter
1 jar (80 g) Truffle butter

Directions

1
Wash the asparagus, peel generously, cut off the woody ends. Wash the potatoes thoroughly.
2
Boil the potatoes in water for about 20 minutes. Cook the asparagus in boiling salted water covered with 1 teaspoon sugar for 12-15 minutes.
3
Wash parsley, shake dry and chop finely. Dab meat dry. Heat the oil in a pan and fry the medallions in it over high heat on each side for about 2 minutes. Season with salt and pepper.
4
In the meantime heat butter and let it froth up once. Melt the truffle butter in it. Drain potatoes and mix with parsley. Lift out the asparagus and drain well. Serve with meat and parsley potatoes.
5
Pour half of the butter mixture over it and add the rest.