John Myers
Contents
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Ingredients
- 200 g Veal schnitzel
- 500 g Green asparagus
- 0,5 piece Lime
- Black pepper from the mill
- 1 tablespoon Clarified butter
- 150 Milliliters White wine
- 2 Tablespoon Sesame
- Sea salt from the mill
- 8 Leaflets Lemon balm fresh
- 125 Milliliters Cream fin
- 200 g Tagliatelle
Instructions
- Drizzle the schnitzel with lime juice on both sides and season with freshly ground pepper on one side. Bring the water with a little salt to the boil, blanch the asparagus for 5-10 minutes (remove the woody ends beforehand), remove from the water with the skimmer.
- Roll up 4 asparagus stalks per schnitzel and fix with toothpicks, keep the remaining asparagus warm.
- Fry the schnitzel rolls in clarified butter on all sides and then keep warm. Continue to use asparagus water for the pasta.
- Roast the sesame seeds in the pan, add white wine and finely torn lemon balm, reduce a little.
- Add with creme fin, season with salt and pepper. Put the schnitzel rolls back in the pan and with the lid closed, let them "steep" a little more over low heat.
- Dress up nicely! Good Appetite!
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 24.5gProtein: 11.6gFat: 5g
