Veal schnitzel layered with asparagus and goat cheese

Ingredients for 4 servings:

• 4 veal escalopes (150 g each)
• 1 bunch of green asparagus
• 2 m.-sized onion(s)
• 150 ml dry white wine
• 1 tsp ground blue fenugreek
• 125 g goat cheese, sliced

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

from the Roman pot

Rinse the Roman pot with water. Flatten the schnitzels if they are too thick. Cut the onions into thin rings. Trim the ends of the asparagus and add the asparagus first to the pot. Add a layer of onion rings, then the meat and a pinch of bluebells, then more asparagus, onion rings, and cover with cheese. Repeat this sequence until all the ingredients are used up. The final layer consists of cheese and onion rings. Spread the wine around the outside. Bake in the oven at 200°C (top/bottom heat) or 180°C (fan oven) for about 2 hours. After 1 hour, rotate the pot 180 degrees. Tip: Since the cheese melts and can cause everything to slip, I used a few toothpicks to hold it in place.