Now we are in to Spring, asparagus is so new and fresh, use it in the best possible way. Try this…..
Serves 4
- 2 tbsp. butter
- 3/4 cup whipping cream
- 1 small round Brie, skin removed
- 1 cup flour
- 1-2 tbsp. butter
- 16 spears fresh asparagus
- 8 ounces fresh crab
- 2 lbs. Veal cutlets
Melt two tbsp. butter in a small saucepan over low heat. Add the whipping cream and as bubbles start to form on the edges, whisk in the Brie cheese and stir until completely melted. Cover and set aside to keep warm (or put in warming drawer).
If the veal has not been pounded out, take a mallet and, after covering the meat with saran wrap, pound out until it is thin and unison in size. Dredge in the flour and make sure the excess is knocked off. Melt the butter in a large fry pan. Cook in the butter for two-three minutes until browned, set aside and keep warm.
Bring your asparagus pot (or pot with a steamer bowl) to the boil. Snap off the asparagus where is does so naturally, and drop in the water for only a couple of minutes (keeping the bright green colour). Place the crab meat over the asparagus to steam and get hot, if using a steamer pot.
To assemble, plate the veal, top with a little crabmeat, place four asparagus spears on top and drizzle the cheese sauce over the top. Serve extra sauce on the side. It will be all used up it is so tasty. This doesn’t really need anything else except a nice crusty roll and fresh butter (never margarine) and a perfect glass of wine..
“Damn” you’re good!
