Veal fricassee with asparagus and new potatoes

Ingredients

For 1 serving

• Veal stew meat150 g
• Asparagus150 g
• Potatoes180 g
• Egg yolks1
• Lemon juice15 ml
• Spring onions1
• Vegetable broth250 ml
• Extra virgin olive oil10 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: eggs, celery, sulphites,

In season: April – June

Method

1. Trim and thinly slice the spring onion. Heat the oil in a casserole over medium heat and cook the veal with the spring onion for 5 minutes, until the meat is no longer pink and the onion is soft: a fricassee should stay pale.
2. Deglaze with the white wine and let it bubble for 1–2 minutes, pour in the stock, season with salt, cover and cook over low heat for 35 minutes.
3. Meanwhile peel the potatoes and cut them into cubes of about 2 cm; snap off the woody ends of the asparagus and cut them into pieces of about 3 cm.
4. Add the potatoes and asparagus and cook covered for 12 minutes, until tender.
5. Beat the egg yolk with the lemon juice. Take the pan off the heat, wait a minute and pour in the yolk while stirring, until the sauce coats the meat without setting: if the liquid is too hot the egg scrambles.
6. Season with pepper and serve straight away.