Taken lombatine with asparagus
Instructions
Scrape asparagus, take away the Woody part of the stems, heat for 4 minutes in boiling salted water, then drain and cut them into slices, leaving tips whole.
Sauté the taken lombatine, high heat, in hot oil; Remove and, in the bottom of baking, place chopped shallots, washers of asparagus, salt, pepper and wine.
soon this will be evaporated, add the cream, leave narrow dip then pass to the Blender in a velvety sauce.
Keep it on the fire to boil, and add the taken lombatine and tips of asparagus; adjust salt and pepper, then serve.
Ingredients and dosing for 4 persons
- 600 g of taken lombatine boneless veal from 150 g
- Pepper
- 500 g of asparagus
- 150 g of cream
- 100 G = = dry white wine
- 2 shallots
- 2 tablespoons of olive oil
- Salt