- 1 ½ pounds white Asparagus
- Pastry flour
- 1 ounce softened Cultured butter
- 1 pinch Sugar
- 7 ounces Brown rice
- 5 ounces Snow pea
- 1 pinch Saffron threads
- 1 Shallot
- ¾ cup Soy creamer
- 5 ounces Cherry tomatoes
- 11 ounces Veal Roast meats
- ½ Lemon
- Chervil (or tarragon)
Rinse and dry asparagus, trim off the woody ends and peel stalks. Cut off asparagus tips and set aside. Cut stalks on the diagonal into 5 cm (approximately 2-inch) pieces. and set the tips aside.
Mix flour and 10 grams (approximately 2 teaspoons)butter with a fork, knead well and chill.
Add asparagus pieces to a pot and just cover with water. Add ¼ teaspoon salt and the sugar, bring to a boil and cook the asparagus stalk pieces for about 7 minutes. Add asparagus tips and cook until all asparagus is crisp-tender, 3-4 minutes more.
Cook rice according to package instructions. Meanwhile, rinse and dry the snow peas. Cut in half diagonally. Cook in a pot of salted boiling water for about 3 minutes. Rinse under cold water and drain.
Remove asparagus from the cooking liquid and drain, reserving 150 ml (approximately 1/2 cup) liquid. Soak the saffron in 1 tablespoon cooking liquid.
Peel the shallots and chop finely. Melt remaining butter in a pot and sauté shallots until translucent. Stir in reserved cooking liquid and soy creamer, bring to a boil and cook sauce for 5-7 minutes.
Meanwhile, rinse, drain and halve the tomatoes. Cut veal roast into cubes. Squeeze lemon.
Add the saffron to the boiling sauce and stir to dissolve. Divide flour-butter mixture into small pieces and gradually whisk into the sauce. Season well with salt, pepper and 1 tablespoon of lemon juice.
Add asparagus, snow peas, tomatoes and roast veal to saffron sauce and heat through. Season stew with salt, pepper and remaining lemon juice. Arrange on plates and garnish with herb leaves. Serve with the rice.