Lemon asparagus with veal steaks

Ingredients for 4 servings:

• 1 kg asparagus, green
• butter
• salt and pepper
• Cayenne pepper
• 1 pinch of nutmeg
• 8 small veal steaks
• 3 shallots
• 3 garlic cloves
• 3 lemons, untreated
• 100 ml white wine
• 200 ml veal stock
• 200 g cherry tomatoes
• 2 tbsp honey
• salt and pepper
• olive oil

Instructions

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

Peel and finely dice the shallots and garlic. Brush and dry the lemons under hot water, halve 2 of them lengthwise and cut into thin slices. Wash the asparagus and trim off the woody ends. Heat the olive oil in a pan, fry the shallots, garlic, and lemon slices vigorously, add the asparagus spears and fry for 2 minutes. Quarter the tomatoes and add them as well. Now deglaze with white wine and veal stock, stir in the honey, and season with spices. Add the zest of the third lemon, cover the pan, and cook everything at low heat for about 10 minutes. In the meantime, fry the veal steaks in butter or olive oil for about 2 minutes on each side, seasoning with salt and pepper. We serve this with spaghetti or linguine.