- 1 bunch
- 5 ounces
- 1 tablespoon
small Garlic cloves
- 2 pounds
- 2 ounces
drained Sun-dried tomatoes
- 3 tablespoons
Veal (each about 150 grams)
coarse Sea salt
Rinse the chives, shake dry and cut into thin slices.
Squeeze juice from the lemon half. Mix together 1 tablespoon of lemon juice, the chives, yogurt and farmer's cheese in a bowl. Season with salt and pepper. Set aside chive sauce. Peel the garlic and halve lengthwise.
Rinse the asparagus and pat dry. Trim the tough ends. Finely Dice the dried tomatoes.
Heat a baking sheet in a preheated oven at 250°C (highest circulating air: 225°C, gas) (approximately 425°F) for about 5 minutes. Remove sheet from oven and toss the asparagus with 1 tablespoons olive oil and the garlic to coat.
Season asparagus mixture with salt and pepper. Bake in oven until tender and browned, about 12 minutes, turning occasionally.
Meanwhile, heat the remaining oil in a pan over high heat. Season the veal steaks with pepper and cook until browned, 3-4 minutes on each side. Remove veal from pan, wrap in foil and let rest for about 5 minutes.
Remove asparagus from the oven and mix with the diced tomatoes. Divide among 4 warmed plates.
Cut veal steaks cut crosswise into 6 slices each. Season with sea salt. Serve with chive sauce.