Veal ragout with green and white asparagus

Ingredients for 6 servings:

• 1 kg veal, from the leg
• 500 g mushrooms, quartered
• 100 ml white wine
• 200 ml veal stock
• 100 ml cream
• 2 tbsp clarified butter
• ½ bunch parsley, flat, very finely chopped
• 500 g white asparagus
• 500 g asparagus, green
• 2 tbsp olive oil
• 1 garlic clove(s), finely chopped
• 1 tsp honey
• 1 pepper, finely chopped
• 2 tbsp balsamic vinegar
• 1 handful of pine nuts, roasted
• salt and pepper

Instructions

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

Cut the meat into cubes of approximately 3 cm and brown vigorously in half of the clarified butter, season with salt and pepper, and place in a cast-iron pot. Deglaze the pan juices with the wine and pour through a sieve into the meat, add the stock, and simmer gently, covered. Now sauté the mushrooms in the remaining clarified butter, season with salt and pepper, and set aside. For the asparagus, cut the green asparagus into approximately 3 cm long pieces, discarding the ends. Peel the white asparagus, discarding the ends, and also cut the rest into 3 cm long pieces. Cook both asparagus in a wok or non-stick pan in olive oil, stirring frequently and partially covering with a lid. When the vegetables are crisp, stir in the honey, vegetable stock, garlic clove, chili peppers, and balsamic vinegar, turn again, let stand a little, sprinkle with the pine nuts, and set aside. When the meat is cooked after 1 hour, pour the liquid into a pan, reduce to 1/3 of its original volume, season with salt and pepper, add the cream, reduce slightly again, and return it to the meat. Add the mushrooms, stir in the parsley, let it simmer for a short while, and serve with the reheated asparagus.