Asparagus plate with truffle butter and veal medallions

Name: Asparagus plate with truffle butter and veal medallions
Yield: 1
Ingredients: 2 kg Asparagus; 1 kg small new potatoes; 7-10 Tbsp Salt, sugar, Pfef fer; 1 bunch of parsley; 8 Kalbsmedaillons (ca. 75 g); 2 TABLESPOONS Oil; 2 TABLESPOONS Butter; 1 jar (80 g) Truffel butter

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

2 kg Asparagus
1 kg small new potatoes
7-10 Tbsp Salt, sugar, Pfef fer
1 bunch of parsley
8 Kalbsmedaillons (ca. 75 g)
2 TABLESPOONS Oil
2 TABLESPOONS Butter
1 jar (80 g) Truffel 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. Asparagus in boiling salted water with 1 tsp.
3
Cover the sugar and cook for 12-15 minutes
4
Wash parsley, shake dry and chop finely. Dab meat dry. Oil in
5
Heat up the medallions in a pan and fry them on each side for about 2 minutes at high heat. Season with salt and pepper
6
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.
7
Pour half of the butter mixture over it and add the rest.