Asparagus in arugula – garlic oil with Serrano – rosemary – veal escalopes

Ingredients for 4 servings:

• 8 veal escalopes (80g each), halved
• 8 slice(s) Serrano ham, halved
• 8 sprig(s) rosemary, halve
• 150 g arugula
• ½ tsp fennel seeds
• 2 cloves garlic
• 10 tbsp olive oil
• Salt
• Pepper, freshly ground
• 1 tbsp orange peel, grated
• 1 kg asparagus, white, peeled, cut into 5cm long pieces
• 1 pinch(s) of sugar
• 30 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Side dish: warm ciabatta

Place rosemary on the schnitzels. Top each with a slice of ham and secure crosswise with toothpicks. Trim the arugula and set aside 50g. Blanch 100g of arugula in boiling water, squeeze dry, and puree with fennel seeds, garlic, and 8 tablespoons of olive oil. Season with salt, pepper, and mix with the orange zest. Cook the asparagus pieces in sweetened salted water for 7 minutes and drain well. Toss the asparagus in the arugula oil. Heat 2 tablespoons of oil and the butter. Season the meat with pepper, sear on the ham side over medium heat for 3 minutes until golden brown, turn, and sear for another minute. Serve the asparagus with the arugula leaves and the schnitzels.