Veal Scallopine with Dijon Sauce, Asparagus, and Avocados
This dish is one buttery, delicious, edible ode to spring. (Also, the flavor is so sexy, it could bring on some serious birds-and-bees action!)
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
In a large saucepan, bring 1 inch of water to a boil. Salt the water. Add a couple of curls of rind from the lemon and the asparagus tips. Cook the tips for 3 minutes, then drain and reserve.
Step 2
Cut into and all around the pits of the avocados. Scoop the flesh from the avocados, and slice. Dress the sliced avocados with a little lemon juice, a drizzle of EVOO, and a pinch of salt and reserve.
Step 3
Preheat your largest skillet over medium heat. Season the veal with salt and pepper on both sides. Dredge the scallopine in a little flour. Add the 2 tablespoons of EVOO and 2 tablespoons of the butter to the hot skillet. When the butter melts into the oil, add the veal and cook for 2 minutes on each side, or until evenly light golden in color. Place the veal on a platter under a loose tent of foil.
Step 4
Add the remaining tablespoon of butter and the tablespoon of flour to the skillet. Cook for 1 minute, then whisk in the wine and scrape up the pan drippings, with a wooden spoon. Whisk the stock into the wine and add the thyme, salt, pepper, and mustard. Stir in the cream, then remove from the heat.
Step 5
Arrange the asparagus and sliced avocados over the veal and pour a line of sauce over the top. Garnish the dinner plates or platter with chopped chives and serve.
