Serves 4
400g white asparagus
4 veal chops (around 200g each)
600g mashed potatoes
120ml olive oil
4 eggs, poached
4g nutmeg powder
20g veal bacon
40g grana padano cheese, grated
8g parsley
4 tsp salt
4 tsp pepper
Baked veal chop with white asparagus gratin
METHOD
1. Chop the veal bacon, parsley, cheese and poached egg and mix together. Pipe into small circles on a baking tray and bake for 10 mins to make duchess potatoes.
2. Boil the white asparagus in water for 6-8 mins. Drizzle over half the olive oil, season with salt and pepper, then sprinkle the grated cheese over it. Grill in the oven for 2-3 mins, until gratinated.
3. Season the veal chops with the remaining olive oil, salt and pepper, and sear on a hot pan for 20 secs each side. Then, bake in the oven for as long as is required for your preferred doneness (6 mins for rare; 8-10 mins for medium; 14 mins for well done).
4. To serve, place the asparagus on top of the veal chop, and the potatoes on the side.