Fillet of Veal with Asparagus Spears

A more wonderful asparagus recipe:

First cook the sauce.

To do this, melt the butter in a saucepan without it taking color. 2.

Stir the egg yolks and white wine until creamy, preferably in a tepid bain-marie, this way it will be the fluffiest. Gradually whisk the slightly cooled melted butter into the egg mixture. Stir in the tomato puree and parsley and season the sauce with pepper, salt and the juice of a lemon. Keep warm.

3. make the lobster tails in salted water about 8 minutes. Remove and drain.

Melt the butter for the asparagus spears and warm up the asparagus spears by tossing them in it.

5. lightly pat the fillets by hand, melt the drippings in a frying pan and roast the fillets for 2 to 2 1/2 min on each side.

6. arrange the veal fillets on a heated platter, spread 1 tbsp sauce evenly over each fillet and surround with the asparagus spears and lobster crab tails.

Instead of the veal fillet you can also use pork fillet.

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