Veal and Asparagus Salad

Carefully clean the carrot, celery and leek, cut away the root end and cut into pieces. Bring to a boil with the chopped onion, peppercorns and soup. Pour in the veal and simmer with the lid closed for twenty-five to thirty minutes before reaching the boiling point.

Remove and cool wrapped in foil.

Peel the asparagus spears, starting under the head, cut off the woody ends and cook over steam or in a little meat stock until crisp. Cool slightly, then cut diagonally into narrow slices.

Remove the shell from the eggs and dice them.

For the salad dressing, stir all ingredients together. Add the chives as the last step.

Slice the meat as thinly as possible and arrange on plates. Arrange asparagus and egg on top. Drizzle everything with sauce.

Our tip: Fresh chives are much more aromatic than dried ones!

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