Veal strips in cream sauce with white asparagus

Ingredients for 2 servings:

• 300 g veal escalope, veal strips
• 1 tbsp clarified butter
• 2 shallots, very finely diced
• 1 tsp powdered sugar
• 100 g white mushrooms, sliced
• 4 tbsp sour cream, sour cream
• 50 g whipped cream
• 600 g white asparagus
• 50 ml white wine, dry or as a substitute:
• ½ tsp lemon juice
• 3 tbsp water
• some salt
• some pepper
• some sugar
• some chili (strips without seeds)
• some chives, cut into fine rolls
• some lemon peel, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a holiday menu in Büßingen in Hegau 2011

Peel the asparagus, trim 3-4 cm of the ends, and wrap them in a damp kitchen towel. Bring a large enough pot of water to a boil, season with salt and sugar, and bring to a boil (1 teaspoon salt and 1 tablespoon sugar for 2 liters of water). Cut the meat into fine, even strips and sear briefly and vigorously in hot clarified butter (to allow it to cool, don’t add too much meat to the pan at once. The meat will lose too much liquid and start to cook!). Preheat the oven to 70°C and keep the meat, cooked in batches, warm in a casserole dish. Now sauté the finely chopped shallots in the pan until translucent, sprinkle with powdered sugar (reduce the heat slightly if necessary), and add the sliced ​​mushrooms. Deglaze with white wine (or diluted lemon juice) and season with pepper, chili, and salt. Season the meat with salt and pepper and carefully combine everything in the pan. Add the peeled asparagus to the boiling water and let it simmer for a maximum of 8-10 minutes (cover the asparagus with two sheets of kitchen paper to ensure it is completely covered and cooks evenly). In the meantime, mix the sour cream with the meat and mushrooms and add the whipped cream. Do not boil any further, just keep warm. Remove the asparagus from the water (it should still have some bite, meaning it will only bend slightly when lifted out of the water with a slotted spoon), let it drain slightly, and arrange on warmed plates. Spoon the veal strips over the top, sprinkle with some grated lemon zest, and garnish with the chives.