John Myers
Contents
show
Ingredients
- 800 g Veal cheeks
- 100 ml Extra virgin olive oil
- 1 sprig Rosemary
- 1 kg Green asparagus
- 1 Organic orange
- Salt
- Belper tuber
Instructions
- Parry the veal cheeks. Vacuum seal with the rosemary and the olive oil. Cook in a water bath at 67 ° C for 26 hours.
- Peel the asparagus at the bottom, if necessary. Fry vigorously in olive oil, roasting aromas may develop. Salt. Wash the organic oranges, rub the peel. Add the orange peel to the asparagus and let fry. Put on the plate and season with Belper Knolle.
- Free the veal cheeks and place on the asparagus. Drizzle some meat stock from cooking over the cheeks, if necessary, add a little sea salt. The dots on the plate are from the Belper tuber.
Nutrition
Serving: 100gCalories: 310kcalProtein: 15.4gFat: 28g
