Veau aux asperges, an old recipe from Périgord

parisdiaRecipes6 Comments

Veal, carrots, celery and onion with a little white wine

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.

Jean Lavit in his kitchen in Pays Basque

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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6 Comments on “Veau aux asperges, an old recipe from Périgord”

  1. This looks wonderful. Sadly white asparagus is often difficult to obtain in Australia. But next time I see it….

    Il ne reste plus q<u'a le déguster (digne de Brillat-Savarin)
    je vous embrasse

  3. Merci Jean de cette délicieuse et facile recette…T’imaginer dans ta cuisine au Pays Basque est un 2e régal!
    Merci à Laure de la diffuser.
    Let’s have a treat
    Nicolas et Dorothée

  4. cela met l’eau à la bouche.
    Je vais essayer cette recette bien que je ne sois pas un cordon bleu.
    Merci Laure pour toutes ces pépites.

  5. Mais tout ça à l’air délicious . Rien ne semble manquer à l’expertise de ce grand homme. Bravo , vive la cuisine française et vive le Pays Basque !!!
    Sophie de La Bigne

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