Ingredients
1¼ pounds slender asparagus spears, trimmed
Non-stick vegetable oil spray
¼ cup finely chopped shallots 60ml
2 cups frozen petite peas (about 9 ounces), thawed 500ml
¾ cup canned low-salt chicken broth 180ml
3 teaspoons minced fresh tarragon
15ml 6 3-ounce boneless veal round cutlets, each cut into 3
pieces
85g
Directions
Cook asparagus in large pot of
boiling salted water until crisp-tender, about 3 minutes.
Drain. Place asparagus in large
bowl of ice water to cool. Drain; pat dry.
Spray medium non-stick skillet with non-stick spray.
Heat
skillet over medium heat.
Add shallots and sauté 1 minute.
Add peas and
sauté 2 minutes.
Add broth. Bring to simmer.
Transfer mixture to blender.
Add 1 teaspoon (5ml) tarragon.
Purée until smooth, about 3 minutes.
Season pea coulis with salt and pepper.
Pound each veal piece between sheets of plastic wrap to
scant ¼ inch thickness.
(Can be prepared 1 day ahead)
Wrap asparagus in
paper towels.
Cover asparagus, pea coulis and veal separately and
refrigerate.)
Spray 2 large non-stick skillets
with non-stick spray.
Heat over medium-high heat.
Sprinkle veal with salt and
pepper.
Working in batches, add veal to
skillets; sauté until brown and just cooked through, about 2 minutes per
side.
Transfer veal to platter. Tent
with foil.
Divide asparagus and remaining
2 teaspoons (10ml) tarragon between same 2 skillets.
Sauté over medium-high heat
until asparagus is heated through, about 2 minutes.
Re-warm coulis in heavy small saucepan
over medium-low heat.
Spoon 3 tablespoons pea coulis onto each of 6 plates.
Place veal atop coulis.
Arrange asparagus alongside
veal.
Recipe source Bon Appétit April 1999 |
