Bavette with veal and asparagus
Instructions
Chop asparagus tips, put them to cook in the butter, chopped chives with, add the white wine and the veal.
Add salt and pepper and add the cream.
In a very large pot put salted water and when bubbles boil al dente the bavette, so remove them half-cooked or nearly so: transferred the sauce in a pan, pour the bavette well drained, light the fire and stir until the dough is in the proper place.
Finely slice the fontina over the preparation, spend a moment to much hot oven and serve.
Ingredients and dosing for 4 persons
- Type pasta tips
- 1 bunch of asparagus
- 100 g of butter
- 100 g of veal
- 250 g of fontina cheese riped to be cut plate
- 25 cl of creme fraiche
- 1 glass white wine
- 1 cipollina
- Salt
- Pepper