The Veal and asparagus tips (2)

The Veal and asparagus tips (2)
The Veal and asparagus tips (2) 5 1 Stefano Moraschini


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 sbrinz on preparation, spend a moment to much hot oven and serve.

The veal and asparagus tips (2)

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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