Asparagus salad with veal sweetbreads

Ingredients for 4 servings:

• 400 g veal sweetbreads
• 1 carrot(s)
• 1 sprig of celery
• 1 leek(s)
• 1 sprig(s) of thyme
• 1 bay leaf
• 4 peppercorns
• 1 clove(s)
• 0.1 liter white wine, dry
• 1 tbsp flour for frying
• 50 g butter for frying
• 16 stalk(s) asparagus, white
• 1 bunch of chervil
• 1 bunch tarragon
• 1 bunch of basil
• 1 bunch of burnet
• 1 bunch of flat-leaf parsley
• 1 bunch of chives
• 1 chicory
• 2 carrots, young, peeled
• 1 sprig Celery, small
• 1 small leek(s)
• 2 large beef tomatoes, peeled and pitted
• 1 shallot(s)
• 1 bunch of chives
• 1 tsp mustard, medium hot
• 3 tbsp herb vinegar
• 5 tbsp nut oil
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 13 hours 40 minutes

a bit time-consuming, but worth it

The day before, soak the veal sweetbreads in ice water, changing the water several times. Skin and clean the sweetbreads. Trim the carrots, celery, and leeks, add the thyme and bay leaves, and tie everything together with kitchen string. Rinse the sweetbreads and place them in a pot with the bunch of vegetables, peppercorns, and cloves. Pour in the white wine and add enough water to cover everything, lightly salt, and slowly bring to a boil. Let the sweetbreads simmer for 10 minutes without adding heat, then let them cool in the cooking liquid. Peel the asparagus and cook in lightly salted, boiling water for 10 minutes, then remove the asparagus. Measure out 100 ml of the cooking water. Wash the herbs, spin dry, and roughly chop. Remove the outer leaves from the chicory. Cut off the tips of the attractive leaves, about 3 cm long, and also wash and spin dry. For the salad dressing, finely dice the carrots, celery, and leek, add to salted water, and bring to a boil. Pour the vegetables into a sieve, rinse with cold water, and drain. Finely dice the tomatoes and shallots, and finely chop the chives. Mix together the mustard, vinegar, oil, and 100 ml of the asparagus cooking water. Add the prepared vegetables, shallots, and chives, and season with salt and pepper. Slice the cold sweetbreads, season with salt and pepper, and coat in flour. Trim 5-6 cm off the tips of the cooled asparagus and thinly slice the ends of the stalks. Marinate the asparagus, herbs, and chicory with half of the salad dressing. Melt the butter in a pan and fry the sweetbread slices until golden brown on each side. Arrange the asparagus tips fan-shaped on plates, and arrange the chicory tips opposite each other. Place the remaining asparagus and herbs in the middle, add the sweetbread slices and spread the remaining salad dressing and vegetables over it.