Puff pastry asparagus bundles with veal

Ingredients

275g fresh puff pastry
500g asparagus, cleaned and trimmed
¼ tsp sea salt
¼ tsp pepper
400g veal steaks from leg
3 tbs olive oil, divided (2 +1)
1 clove garlic, minced
50ml red wine
250g tomatoes tomatoes with capers and oregano, chopped (made by Podravka or similar)
¼ tsp sea salt
¼ tsp pepper

Preparation

1
Divide asparagus into 3 equal bunches.
2
Cut the puff pastry lengthwise into 3 equal strips. Lay each bunch of asparagus onto the pastry strip, season them with salt and pepper.
3
Wrap an asparagus bunch with the puff pastry strip finishing just before the tips begin. Pat and smooth with fingers the pastry end to keep the bundle closed.
4
Bake asparagus bundles in the oven at 180˚C for about 30 minutes or until the dough is done and golden in colour.
5
Meanwhile, flatten the veal steaks with a meat mallet and sauté them in 1 tablespoon olive oil for 2 minutes on each side.
6
Add garlic; continue to sauté the steaks for 3-4 minutes.
7
Add wine and chopped tomatoes. Season with salt and pepper, continue to simmer for 20 minutes over low heat.
8
Drizzle the baked asparagus bundles with the remaining 2 tablespoons of olive oil.
9
Serve with the veal in tomato sauce.

 



About

Easy and delicious springtime meal.

Yield:

3 servings

Added:

Wednesday, May 22, 2013 - 5:39am

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