Veal Chops with Asparagus and Morels

Ingredients for Veal Chops with Asparagus and Morels

• 16 thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths

• 80ml peanut oil, divided

• 350g fresh morel mushrooms, rinsed, halved lengthwise if large

• 4 (8- to 250g ) veal rib chops (each 3/4 to 1 inch thick)

• 2 colheres de sopa de farinha de trigo

• 4 shallots, peeled, halved lengthwise, plus 1/3 cup minced shallots

• 6 whole fresh sage leaves plus 6 fresh sage leaves, sliced

• 6 fresh thyme sprigs

• 2 folhas de louro

• 4 dentes de alho, picados

• 240ml de caldo de galinha com baixo teor de sal

• 2 colheres de sopa de cebolinha fresca picada

Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.

Preheat oven to 218°C. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).

Heat 1 tablespoon peanut oil in same skillet over high heat. Sprinkle veal chops with flour, salt, and pepper. Add veal chops to skillet; cook until browned, about 2 minutes per side. Transfer to plate. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes. Transfer chops and shallot mixture to plate. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes. Transfer veal chops, morel-asparagus mixture, and pan juices to plates. Sprinkle with chopped chives and serve.

A lighter-style Pinot Noir would be great with the veal chops. We like the earthy, dark berry flavours of the Domaine Jean Grivot 2004 "Les Charmois" Nuits-St.-Georges ($47).

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.