Ingredients

  • 2 large bouquets of fine green asparagus
  • 1 egg
  • 1 egg yolk
  • 1 roll of 100 gr (3 1/2 oz) of fresh pepper goat cheese, at room temperature
  • 80 ml (1/3 cup) of cooking cream
  • 45 ml (3 tablespoons) of bread breadcrumbs
  • 6 lean veal cutlets of 150 g (5 oz) each
  • White wine sauce
  • 125 ml (1/2 cup) of pine nuts
  • Butter in sufficient quantity
  • 8 finely minced grey shallots
  • 125 ml (1/2 cup) of white wine
  • 250 ml (1 cup) of veal stock
  • 15 ml (1 tablespoon) of cornstarch diluted in 30 ml (2 tablespoons) of water
  • Salt and pepper up to taste
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Preparation

  • Preheat oven at 350 °F (180°C).
  • Trim asparagus, then soak in a casserole filled with boiling water and let cook for 10 minutes. Needs to stay lightly crispy.
  • In a small nonadhesive pan, at medium heat, dry grill pine nuts for 2 minutes until it's lightly brown. Set aside.
  • In a bowl, whisk egg and egg yolk. Crumble goat cheese, add to eggs and whisk vigorously with a whisk. Add cooking cream and breadcrumbs, then salt and pepper. Mix one last time.
  • Spread the preparation over cutlets. Lay some pre-cooked asparagus over each, roll not too tight and set a toothpick to each rolls extremity to maintain it closed.
  • Heat 45 ml (3 tablespoons) of butter in an oven safe large pan at medium-high heat, and quickly brown rolls all sides. Oven bake 6 to 7 minutes.
  • Meanwhile, in a small casserole at medium heat, heat 45 ml (3 tablespoons) of butter, then brown shallots for 3 minutes. Deglaze with white wine and let reduce of a third. Pour veal stock and bring to a boil. Add diluted cornstarch, cook 3 more minutes and remove from heat. Salt, pepper and add few of the pine nuts left.
  • Pour white wine sauce into plates. Lay rolls and spread with pine nuts left and serves.

Chef's notes

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