Summary

Ingredients

• 300 g veal schnitzel, veal slices
• 1 tablespoon clarified butter
• 2 shallot (s), very finely diced
• 1 teaspoon powdered sugar
• 100 g mushrooms, white; cut in slices
• 4 tablespoon sour cream, sour cream
• 50 g whipped cream
• 600 g asparaus, white
• 50 ml white wine, dry or as a substitute:
• 0.5 teaspoon ½ lemon juice
• 3 tablespoons water
• a bit salt
• some pepper
• some sugar
• some chilli, (strips without seeds)
• some chives, cut into fine rolls
• some lemon peel, grated

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Instructions

1. Peel the asparagus, cut off the ends 3-4 cm and wrap in a damp kitchen towel.
2. Put the water in an appropriately sized saucepan, season with salt and sugar and bring to the boil (1 teaspoon salt, 1 tablespoon sugar for 2 liters of water).
3. Cut the meat into fine, even strips and fry them briefly and vigorously in the hot clarified butter (to keep it cool, do not put too much meat in the pan at once. The meat loses too much liquid and starts to cook!).
4. Preheat the oven to 70 ° C and keep the portion-wise roasted meat warm in a baking dish.
5. Now the finely chopped shallots are sweated in the pan until they are translucent, sprinkled with powdered sugar (if necessary, reduce the heat a little) and the sliced mushrooms are also added. Deglaze with white wine (alternatively with the diluted lemon juice) and season with pepper, chilli and salt. Season the meat with salt and pepper and carefully put everything together in the pan.
6. Put the peeled asparagus in the boiling water and let it soak in the boiling water for a maximum of 8-10 minutes (cover the asparagus with 2 sheets of kitchen paper so that everything is covered with water and cooks evenly).
7. In the meantime, mix the sour cream with the meat and the mushrooms and add the whipped cream, stop cooking, just keep warm.
8. Lift the asparagus out of the water (it should still have a bit of bite, i.e. it only bends slightly if you remove it from the water with a slotted spoon), drain a little and arrange on preheated plates. Pour the veal slices over it, sprinkle some grated lemon zest on top and garnish with the chives.