Veal Chops with Asparagus and Morels

Veal Chops with Asparagus and Morels
Photo by Craig Cutler

Ingredients

  • 4 8- to 9-ounce veal rib chops (each 3/4 to 1 inch thick)
  • 2 tablespoons all purpose flour
  • 6 fresh thyme sprigs
  • 1 cup low-salt chicken broth
  • 6 fresh sage leaves
  • 12 ounces fresh morel mushrooms
  • 4 garlic cloves
  • + 7 more ingredients
    • 5 tablespoons peanut oil
    • 2 tablespoons fresh chives
    • 16 thick asparagus spears
    • 1/3 cup shallots
    • 2 bay leaves
    • 4 shallots
    • 6 fresh sage leaves

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 425°F. Heat 2 tab...

View full recipe at Epicurious

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