Veal chops and grilled asparagus from Josée di Stasio
Prep Time
Cooking Mode
4 milk-fed veal chops
1 garlic, cut in half
To taste salt and freshly ground pepper
20 mL (4 tsp.) tsp. herbes de Provence
To taste olive oil
450 g (1.0 lb) lb fresh medium-sized asparagus, trimmed
45-60 mL (3-4 tbsp.) tbsp. olive oil
1 mL (0.2 c. thé) tsp salt
1 navel orange, zested and cut into wedges
4 milk-fed veal chops
1 garlic, cut in half
To taste salt and freshly ground pepper
20 mL (4 tsp.) tsp. herbes de Provence
To taste olive oil
450 g (1.0 lb) lb fresh medium-sized asparagus, trimmed
45-60 mL (3-4 tbsp.) tbsp. olive oil
1 mL (0.2 c. thé) tsp salt
1 navel orange, zested and cut into wedges
Directions
1Rub both sides of veal chops with garlic.
2Season both sides with salt, pepper, and herbes de Provence.
3Marinate 4 hours in an airtight container in the fridge.
4Remove meat from refrigerator at least 30 minutes before cooking.
5Heat a heavy-bottomed skillet over high heat.
6Pour in some olive oil and fry veal chops, about 3 minutes per side depending on thickness.
7Remove from heat and let stand for 2 minutes before serving.
8Preheat barbecue to high.
9Oil the rack and grill the veal chops about 3 minutes per side.
10Transfer veal chops onto cooler side of the barbecue for 2 to 4 minutes.
11Lightly oil asparagus, season with salt, and mix to coat well. Place on the barbecue grill.
12Cook 4 to 5 minutes according to thickness, turning once or twice while they cook.
13Drizzle cooked asparagus with olive oil, taste, and adjust seasoning as needed.
14Serve hot or warm, topped with orange zest and an orange wedge, if using, as a side dish with the veal chops.
15To store asparagus, cut the bottom of each stalk and stand the bunch upright in a jar half filled with fresh water. Cover with a plastic bag and refrigerate.
Tips
1
TIP: To trim slender asparagus before cooking, break off the woody end by holding it in one hand and bending the other end until the stalk snaps. Use a knife for thicker asparagus.
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Personal Note
Personal Note