Veal steaks with asparagus bundles Recipe

• 275 g fresh puff pastry
• 500 g asparagus, cleaned and trimmed
• ¼ tsp sea salt
• ¼ tsp pepper
• 400 g veal steaks from leg
• 3 tbs olive oil, divided (2 +1)
• 1 clove garlic, minced
• 50 ml red wine
• 250 g chopped tomatoes, from a can
• 2 tbs capers, drained
• ¼ tsp dry oregano
• ¼ tsp sea salt
• ¼ tsp pepper

Directions

1.

Cut the puff pastry lengthwise into 3 equal strips.

2.

Divide asparagus into 3 equal bunches and lay each bunch onto the puff pastry strip. Season with salt and pepper.

3.

Wrap each 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. Add garlic; continue to sauté for 3-4 minutes.

6.

Add wine, chopped tomatoes, capers and oregano. Season with salt and pepper, continue to simmer for 20 minutes over low heat.

7.

Drizzle the baked asparagus bundles with the remaining 2 tablespoons of olive oil and serve with the veal in tomato sauce.