After a quick walk to the market to stock up on veal cutlet, green asparagus and fennel (it's the season!), Cyril Lignac challenges you to concoct easy baby a casserole dish in 20 minutes. Let's get started!
Preparation Veal casserole with asparagus
Cut the veal cutlets into small cubes of 3 cm on the side.
Cut off the hardest parts of the asparagus and discard them, cut the tips then the rest on a bevel. Remove the stems from the mushrooms , then wash them, slice them finely. Peel and mince the onion.
In a casserole dish, pour a dash of oil, let heat, then sweat the onion. Add the asparagus heads first, then the asparagus cut on an angle, cook for 4 minutes. Add the mushrooms. Season with salt and pepper and the wild fennel . Cook for another 5 minutes, mix then remove the vegetables in a dish.
Pour a dash of oil in the same casserole dish, season the meat and put it to color on all sides over high heat. Add the butter, leave to caramelize and cook for 2 minutes, stirring. Add the vegetables, mix, then incorporate, with a spatula, the old-fashioned mustard and cream, season with salt and pepper. Simmer gently for a few minutes. Sprinkle with green anise .
Divide the cooked veal between the plates and serve piping hot.
Recipe text: Bravo le Veau / Cyril Lignac
Photo credit: Bravo le Veau / Thomas Dhellemmes
Portrait Cyril Lignac © Jerôme GALLAND