Asparagus season: Delicious spring dishes

Veal Steak topped with Asparagus, smothered in Hollandaise Sauce served with Melted Tomatoes & Carrots Vichy

Ingredients (for 4 people)

• 4 veal steaks, seasoned with salt and white pepper
• 1 tablespoon ghee or butter
• 12 stalks green asparagus
• 1 small box of Hollandaise sauce

For Carrots Vichy

• 8 medium sized carrots, peeled and finely sliced
• 1 bottle of mineral water
• 1 tablespoon butter
• 1 teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon ground white pepper

For Melted Tomatoes

• 4 medium sized tomatoes
• 1 finely diced shallot
• 1 cup of broth
• 2 teaspoons raspberry vinegar
• 1⁄2 tablespoon butter

1. For melted tomatoes, remove the stalk inside and place in boiling water, while preparing an ice water bath.  When the skin starts to roll up on the edge of the tomatoes, remove from boiling water and put in ice water. Remove the remaining skin with your fingers. Let tomatoes rest as you prepare the green asparagus by boiling for two to three minutes. Remove and put in water bath. Peel with fingers after they have cooled. Then brown in a pan with butter. Cover with lid as you prepare the meat.
2. Tenderize veal steaks, then brown in butter. Roast on both sides for 2 minutes, then place them in an oven at 300 Fahrenheit for 6-8 minutes.
3. To prepare the carrots, let the butter melt in a pot. As it starts to bubble, add sugar and allow to caramelize. Add carrots and seasoning. Add one bottle of mineral water and allow to simmer for 8-10 minutes.
4. To finish tomatoes, add butter to a pot and allow to melt, then add shallots. Before adding broth, allow shallots to get glassy. Then add tomatoes and raspberry vinegar. Allow to simmer on low heat with a lid for 6-7 minutes.
5. On oven safe serving plates, build your steak with 3 stalks of asparagus and approximately 1-2 tablespoons of Hollandaise sauce on top of the asparagus, in the center of the plate. Broil in oven on top rack until the Hollandaise sauce gets a nice brown color.
6. Portion out tomatoes and carrots for 4 plates. Place the tomatoes on one side of the plate and the carrots on the other side. Leave the veal in the center.

Asparagus wrapped in Kraeuterflaedle (herb pancakes) and Ham

Ingredients (for 4 people)

• 2.5 pounds asparagus
• 1.5 pounds potatoes
• 8 six-inch slices boiled ham
• 2 cups flour
• 1⁄2 cup chopped fresh parsley
• Salt, ground white pepper and nutmeg to taste
• 1⁄2 teaspoon lime juice
• 1⁄2 teaspoon sugar
• 2 eggs
• 1 1⁄2 cup water
• 3 tablespoons butter
• 2 tablespoons margarine

Asparagus:

1. Peel the asparagus.
2. Prepare the boiling water by adding 1 1⁄2 teaspoons salt, 1⁄4 teaspoon nutmeg, 1⁄2 teaspoon ground white pepper, 1⁄2 teaspoons sugar, 1 tablespoon butter and lime juice to 3 quarts of water.
3. Boil the water with the asparagus peels and the parts of the asparagus that you cut off because they were at the bottom of the stalk. This is a great way to get some additional flavor from the peels before throwing them away. Let it boil 1⁄2 hour.
4. Remove the peels and add peeled asparagus to the same water. Let it boil for 10 minutes and then reduce heat to simmer for 45 minutes.

Kraeuterflaedle:

1. Mix flour, water and two eggs to make a runny dough. Add parsley, ground white pepper, nutmeg and salt to taste. Heat margarine in a non-stick 8-inch pan. Pour a thin layer of dough over the entire pan. Cook on both sides for 2-3 minutes. Remove from pan and place in a pre-heated oven at 170 F. Repeat until you have 8 Kraeuterflaedle.
2. Heat a 10-inch non-stick pan. Add 1 tablespoon butter. Heat the 4 slices of ham on both sides for 2 minutes, just long enough for them to get a little brown and you can smell the ham. Remove to oven and brown the remaining 4 slices.
3. Once done, roll the asparagus and ham up in the Kraeuterflaedle. Hollandaise sauce is the perfect topping. Get it pre-made at your local grocery store on the economy. Just warm it slightly in a pan and drizzle over the top of your creation. You will have a nice summer meal to enjoy on your back patio!
4. Serve with a green salad with a light dressing.