Crispy Fried Sweetbread Roses

A more wonderful asparagus recipe:

Trick: When buying sweetbreads, make sure you get the so-called rose. Morels are a passable substitute for truffles.

1. put sweetbread rose in iced water for about 2 hours, dry, pluck into roses.

2. clean spring onions with a little green, cut in half, rinse, cut into fine slices.

3. peel carrots, rinse, halve, cut into half-moons.

4. from artichoke hearts, cut the upper third of the leaf head into small pieces, remove hairs, clean, quarter, put in lemon water.

5. break open the peas. Remove the peel from the asparagus spears, cut them.

6. for the sauce, cream butter until light brown, briefly sweat chopped truffle peel, extinguish with Madeira, simmer, add veal stock, simmer to a creamy consistency.

If necessary, thicken slightly with a little potato flour mixed with Madeira.

8. in the meantime, sauté spring onions in butter without coloring (add the greens only at the end), add carrots, peas and asparagus spears, season with salt, season with pepper, add a pinch of sugar, cover just with water, steam until soft.

9. roast sweetbread roses and artichoke hearts in a little sunflower oil or other vegetable oil and butter in a Teflon pan until crispy. Season a little with salt.

10. add the sautéed vegetables and a little bit of chopped parsley, toss, divide evenly on hot plates.

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