Ingredients
4 grain-fed veal scallopinis, approx. 125 g (1/4 lb) each
12 fresh asparagus stalks
125 g (1/4 lb) Oyster mushrooms (or 175 g (1/3 lb) if garnish is desired)
pat of butter
flour
string
Sauce
1 small French shallot
60 ml (1/4 cup) white wine
400 ml (1 2/3 cup) demi-glace sauce
100 ml (1/3 cup) 35% cream
asparagus tips
salt and pepper to taste
Preparation
Blanch pre-peeled asparagus stalks in boiling salted water. Reserve asparagus tips. Cool.
Fry asparagus tips and mushrooms together in butter, and allow to cool before placing them in the center of each scallopini.
Roll each scallop. Tie. Flour lightly. Fry until rolls are lightly browned on all sides. Add salt and pepper.
Finish baking in oven at 190°C (375°F) for 5 minutes.
For the sauce, lightly brown the chopped shallot and the asparagus tips.
De-glaze with white wine and reduce to half.
Add the demi-glace sauce and the 35% cream and reduce to desired consistency.
Blend the mixture in a food processor and strain. Salt and pepper. Keep warm.
Fry the rest of the mushrooms. Serve with pasta.
