Jean Lavit, a curator and inspector of Historical Monuments is at present cooking in Saint Jean de Luz and he shared this recipe which dates back from his childhood at his grandmother’s, when the cook from Périgord created marvels. Veau aux asperges (veal with asparagus), is made of onion, carrot, celery and asparagus of course.
For six guests the ingredients are: 1,5 kg of shoulder of veal cut in pieces, half a bottle of dry white wine, a pound of white asparagus, 1 onion, 1 carrot and 1 celery, laurel and thyme, a cube of vegetable broth, 2 spoons of flour and olive oil.
Peal the asparagus and cut them in small pieces, then sauté them in a pan. Throw the onion with the veal in a le Creuset cocotte with butter and a little oil, and get it all brown, then add a little flour, throw in the white wine and two glasses of water, the herbs, salt and pepper and the carrots with the celery and the broth. Simmer for 1 h 30, and check that the meat is well cooked. Add the asparagus and cook for another fifteen minutes. You can also add green asparagus for the color. And add parsley or cilantro to decorate. The meat can cook longer, it will be more tender.
It’s always better to cook this dish the day before you entertain. Reheating it will make it even tastier. Serve in a pretty dish. I am always happy to try new recipes so don’t hesitate to send me some…
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