Roast Veal Roll Stuffed with Green Asparagus Spears

A recipe for asparagus for gourmets:

Remove the peel from the onion and chop finely. Mix with veal sausage meat, chopped parsley, egg yolk and parmesan.

Clean asparagus spears, trim ends and cook in boiling salted water for 8 minutes. Drain and drain well.

Preheat oven to 210 degrees.

Rinse the meat and rub dry, season lightly and coat with the quantity. Place the asparagus spears on top. Roll up the veal loin, tie tightly with spaghetti.

Heat the oil in a pan and sear the meat on all sides. Then cook in the oven at 210 °C for about 55 min. In the last 35 minutes, pour the wine over the meat again and again.

Remove the roast, let it rest for a while and cut it into slices.

For the sauce, remove the skin from the vegetables and finely dice them. Heat the oil and sauté the vegetables for 15 minutes. Extinguish with the clear soup and simmer on low heat for 10 minutes. Fold in the parmesan and season the sauce.

Serve with Leipziger Allerelei boiled potatoes

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