Peel and finely dice the vegetables, peel and finely chop the onion and garlic. Heat the clarified butter and fry the vegetables, add the meat and sear on all sides, add the spices and pour the broth and red wine on top and cook the roast until soft .... approx. 40 min.
During this time, peel the asparagus and boil it in plenty of salted water with a little sugar until soft. Clean the mushrooms, cut them into small pieces and fry them until crispy, season with salt and pepper.
After the meat is soft, fish out the spices, puree the sauce, cut the meat into slices -
Now arrange the meat slices on a plate, open the asparagus and sauce and finally sprinkle the champis over it ... Serve with dumplings ......