Steamed Veal Medallions on Lavender Scent with Asparagus

Preheat the steamer to 100°C.

For the steamed veal medallions with lavender-scented asparagus, peel the asparagus – the white all over, the green only at the bottom.

Place the white asparagus on a perforated cooking tray and steam in the steamer at 100°C for 4 minutes.

Now place the green asparagus, the veal medallions and a lavender flower on an oiled, unperforated cooking tray and add to the white asparagus in the steamer. Steam together for an additional 9 minutes.

Pour the veal stock from the steamer into a saucepan, bring to the boil, deglaze with wine, add vegetable soup and whipped cream, add the other lavender flower and boil down to a simmer, season with salt and pepper.

Toss the cooked asparagus in hot butter and serve with the medallions.

Preparation Tip:

It goes well with young potatoes.

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