Veal and Asparagus Ragout with Pancakes

Rinse and dry the meat and cut into cubes of approx. 3 cm. Peel and chop the onions and garlic. 2.

Sauté everything in hot oil-butter mixture. Pour beef broth, add spices and rosemary. Simmer for about 30 min. in a closed pot, then 10 min. without the lid on low heat.

In the meantime, make a pancake mixture with flour, 1 pint of milk, salt and eggs. Let dough rest for 20 min.

4. remove peel from lower third of asparagus spears, cut ends into small pieces. Add the ends to the meat and cook for the last 15 min.

Cut asparagus spears into 3-4 cm long pieces, cook in boiling salted water for 8-10 min and drain.

6. preheat electric oven to 100 °C. Bake 8 small pancakes from the dough in heated clarified butter and keep warm in the oven at 100 °C (gas: lowest setting).

Remove the cooked meat from the sauce and keep warm. Strain the sauce with the asparagus ends through a sieve.

Mix yolks with whipping cream and clear soup, season with Worcester sauce, wine and pepper and thicken the sauce with it.

Mix in capers. Briefly heat the meat and asparagus sections in the sauce. Serve the ragout with the pancakes.

Tip: Always use aromatic spices to refine your dishes!

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