Wiener Schnitzel with Asparagus

Wash the asparagus, peel and cut off the woody ends. Put the asparagus in boiling salted water with a little lime juice and cook for 10-15 minutes.

Pound the veal schnitzel a little flat. Season with salt and pepper. Beat the eggs. Turn the schnitzel first in 30 g flour, then in egg and breadcrumbs. Chill the schnitzel.

Remove the asparagus from the water, keep it warm. Heat the butter in a saucepan. Sweat 40 g of flour in it and deglaze with 3/8 liters of asparagus water while stirring and simmer a little. Pour in the cream. Season with salt and pepper. Roughly chop the parsley and stir into the sauce.

Heat the butter lard in a pan. Fry the schnitzel in it for 3-4 minutes. Arrange the asparagus and schnitzel on a plate, pour a little sauce over the asparagus. Serve garnished with coarsely chopped parsley and lime wedges. We also had jacket potatoes.