Veal Chops with Asparagus and Morels

Ingredients for Veal Chops with Asparagus and Morels

• 16 thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths

• 80ml peanut oil, divided

• 350g fresh morel mushrooms, rinsed, halved lengthwise if large

• 4 (8- to 250g ) veal rib chops (each 3/4 to 1 inch thick)

• 2 cuillères à soupe de farine ordinaire

• 4 shallots, peeled, halved lengthwise, plus 1/3 cup minced shallots

• 6 whole fresh sage leaves plus 6 fresh sage leaves, sliced

• 6 brins de thym frais

• 2 feuilles de laurier

• 4 gousses d'ail, hachées

• 240ml de bouillon de poulet à faible teneur en sel

• 2 cuillères à soupe de ciboulette fraîche hachée

Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.

Preheat oven to 218°C. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).

Heat 1 tablespoon peanut oil in same skillet over high heat. Sprinkle veal chops with flour, salt, and pepper. Add veal chops to skillet; cook until browned, about 2 minutes per side. Transfer to plate. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes. Transfer chops and shallot mixture to plate. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes. Transfer veal chops, morel-asparagus mixture, and pan juices to plates. Sprinkle with chopped chives and serve.

A lighter-style Pinot Noir would be great with the veal chops. We like the earthy, dark berry flavours of the Domaine Jean Grivot 2004 "Les Charmois" Nuits-St.-Georges ($47).

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.