Veal Stew with Green Asparagus Spears

1. cut veal into cubes a 30 g. Clean and coarsely chop the greens. Cut onions with peel in half diagonally and roast them with the cut surfaces downward in a frying pan without fat until dark brown. 2.

In a large saucepan, bring 2.5 liters of water to a boil. Add the white wine, onions, meat, cloves, pepper, bay leaf and salt.

Cook open at medium heat for 1 hour. Add greens and thyme 20 minutes before end of cooking time. Pour stock through a sieve into a large enough bowl, measure out 1 1 stock. Drain meat, remove vegetables, spices and kitchen herbs. 3.

In the meantime, remove the skin from the potatoes and cut them in half lengthwise. Cook potatoes in salted water for 18-20 minutes, drain in a sieve. Remove the peel from the lower third of the asparagus spears and cut the ends into small pieces. Cut asparagus diagonally into 2 cm long pieces and cook in boiling salted water for 4-5 minutes until al dente. Clean carrots, remove peel and cut diagonally into narrow slices. Knead butter and flour together in a baking bowl and set aside to cool.

Heat stock with whipping cream and lemon zest in a saucepan. Add meat, potatoes and carrots and cook for 5 minutes, maybe season with salt. Add asparagus. Add flour butter in small pieces to the saucepan and cook the liquid for 2 minutes until creamy and thick. Fill stew into portioned tureens or soup bowls and serve garnished with parsley.

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