Veal Rolls with Asparagus Spears

An asparagus recipe for gourmets:

1. rinse the asparagus spears and remove the peel. Heat salted water with sugar and make the asparagus spears in it for about 15 minutes. Season veal with pepper, season with salt and coat with mustard. Heat the fat.

2. place 3 well drained asparagus spears on each slice of meat, roll up and roast for about 15 min. at low temperature with lid closed.

In the meantime, melt butter in a saucepan and sweat flour in it. Pour in clear soup while stirring and add grated cheese while stirring throughout. Allow the sauce to simmer for about 10 minutes.

Rinse, dry and chop the chervil, then fold into the sauce. Serve the asparagus and veal rolls with the sauce.

Serve with roasted potatoes with spring onions.

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