Puff pastry asparagus bundles with veal
By: Easy cook - Lak...
Published: Wednesday, May 22, 2013 - 5:39am

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.