Veal with mushrooms and green asparagus

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 400 g veal
• 2 400 g green asparagus spears
• 3 400 g mushrooms
• 4 1 spring onion (scallion)
• 5 3 tablespoons olive oil
• 6 200 ml liquid cream
• 7 salt
• 8 pepper
• Total weight: 1,570 grams

Times:

Preparation	Cooking	Start to finish
43 min.	24 min.	1 hour 7 min.

Step by step recipe

• 1: Cut 400 g veal into small strips.
  Set aside.
• 2: Prepare 400 g green asparagus spears and boil.
  Drain and leave to cool.
• 3: Prepare 400 g mushrooms, cut them in 4 in the height.
  Reserve.
• 4: Cut the asparagus into short lengths.
  Set aside.
• 5: Pour 3 tablespoons olive oil into a frying pan on medium heat. When good and hot add the chopped spring onion.
  Salt, pepper and cook for 1 minute.
• 6: Add the mushrooms...
• 7: ...and cook until nicely browned.
  Transfer to a plate.
• 8: Put the frying pan back on the heat, adding a little more oil if necessary, then add the pieces of veal.
• 9: Salt and pepper, then fry until nicely browned all over.
• 10: Add the cooked mushrooms.
• 11: Add 200 ml liquid cream and bring to the boil while deglazing the bottom of the pan.
  Check the seasoning.
• 12: Finish by adding the asparagus. Mix well and leave for a minute or two just to heat through.
• 13: Serve plated up ("à l'assiette") or simply bring the pan to the table.

Remarks

If you don't have green asparagus, the white or purple kind will do just fine.
You can season with 2 tablespoons of soy sauce instead of salt and pepper in stage 9.

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