Almond asparagus with veal fillet

For 4 people
  • 100 g soft butter
  • 1 Bio -Lime
  • Salt, pepper
  • 600 g Veal fillet
  • 3 EL olive oil
  • 800 g white asparagus
  • ½ bunch of flat-leaf parsley
  • 4 stem (s) Tarragon
  • 1 TL Sugar
  • 2 tablespoons Almond flakes
90 minutes
Beat 80 g butter with a hand mixer until creamy. Rub 1 teaspoon of lime zest. Squeeze 2-3 teaspoons of juice. Season the butter with the lime juice and zest, salt and pepper. Place on cling film, form into a roll and refrigerate.
Heat 1 tablespoon of oil in a pan. Fry the fillet all over for 2 minutes, season with salt and pepper. Add 1 tbsp butter, drizzle on the meat. Cook the fillet on a baking sheet in a hot oven at 100 degrees (convection not recommended) in the lower third for about 40 minutes, turning once.
Peel the asparagus, cut off the ends, cut in half lengthways and crossways and cover with a damp cloth. Pluck parsley and tarragon leaves from stems and finely chop.
Heat 2 tablespoons of oil in a large pan. Fry the asparagus for 4 minutes until light brown. Add 1 tbsp butter, sugar and almonds. Fry for 2-3 minutes. Season with salt and remove from the stove. Cut the lime butter into slices.
Take the fillet out of the oven, wrap it in aluminum foil, let it rest for 5 minutes. Remove meat from foil, turn in herbs and cut into slices. Serve the veal fillet with almond asparagus and lime butter. Boiled potatoes go well with it.


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