• 1 bunch fresh asparagus
  • 125 ml (1/2 cup) finely sliced shallots
  • 2 chopped garlic cloves
  • 60 ml (1/4 cup) olive oil
  • 125 ml (1/2 cup) white wine
  • 125 ml (1/2 cup) beef broth
  • 4 (600 gr) veal medallions
  • 12 tiny potatoes cooked and cut in half
  • 4 slices of red tomato
  • 4 slices of yellow tomato
  • 60 ml (1/4 cup) freshly chopped basil
  • Salt and pepper
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  • Place the oven rack in the highest position and preheat the oven to broil
  • Place the asparagus on a cookie sheet and sprinkle lightly with olive oil. Cook in the oven until tender, about 6 minutes, turning once during cooking.
  • In a frying pan, gently cook the shallots and garlic in olive oil for 2 to 3 minutes. Add the wine and reduce to about half. Add the broth and allow to simmer for 2 minutes. Pour this sauce into a bowl and set aside. Using the same pan, add a little olive oil and brown the veal medallions on both sides until the meat is pink inside. Salt and pepper to taste. Remove from the pan, set aside and keep hot.
  • De-glaze the pan with the shallot sauce and adjust seasoning if required. Quickly re-heat the potatoes and asparagus in the pan.
  • Place a slice each of the red and yellow tomatoes in each plate. Sprinkle with basil. Cover with the asparagus and potatoes then top with the veal medallions. Cover with sauce and serve

Chef's notes