Kalbstafelspitz with green asparagus and wild garlic foam
Bring the taste of spring to your plate with this recipe! The culinary spring favourites asparagus & wild garlic underline the delicate taste and the tender, lean meat of the ready-to-eat Kalbstafelspitz.
People:For 4 persons
Cooking time:30 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Asparagus
| 800 g | Green asparagus |
Wild Garlic Foam
| 1 piece | Shallot |
| 40 g | Wild garlic |
| 1 tsp. | Butter |
| 120 ml | Veal stock (or vegetable soup) |
| Some | Grated lemon zest (1 pinch) |
| 150 g | Crème Fraîche |
| Some | Salt |
| Some | Pepper |
Kalbstafelspitz
| 1 piece | Kalbstafelspitz "Great Peak" |
Preparation steps
Green asparagus
- Clean the asparagus, cut off the ends and blanch in plenty of salted water until al dente.
Wild Garlic Foam
- Peel and dice the shallot.
- Finely chop the wild garlic.
- Sweat the shallot in the butter until translucent.
- Pour in the stock and bring to the boil.
- Stir in the wild garlic, lemon zest and crème fraîche and remove from the heat.
- Season with salt and pepper and blend with a hand blender until smooth.
Kalbstafelspitz
- Cut the “Great Peak” veal into slices and fry on both sides in the pan according to the instructions.
Arrange
- Serve the veal steaks with the green asparagus on plates.
- Top with wild garlic foam and enjoy. Serve with a fresh spring salad.
Das AUMAERK Fleisch
