Sweetbreads with Asparagus
- 400 Sweetbread
- 125 milliliters Tarragon vinegar
- 1 kilogram white Asparagus
- 1 shallot
- 2 tablespoons Herb vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons sunflower oil
- 1 tablespoon Cointreau
- freshly ground peppers
- 4 tablespoons clarified butter
- 250 milliliters Veal stock
- 125 milliliters dry Red wine
- 50 grams cold butter
- Lettuce (for garnish)
Soak sweetbreads in cold water for about 2 hours. Bring 2 liters (approximately 8 cups) of water to a boil with 1 teaspoon salt and tarragon vinegar. Add sweetbreads, reduce heat to a simmer and let cook for 15 minutes. Remove and let cool.
Rinse asparagus, trim ends, peel bottom third of stalk, and blanch in boiling salted water until tender.
Peel shallots and dice.
Mix together herb vinegar, balsamic vinegar, oils, and Cointreau. Season with salt and pepper to taste.
Skin the sweetbreads and cut into thin slices. Heat clarified butter in a pan and sauté sweetbreads until golden on both sides. Remove and keep warm.
Sauté shallots in the pan drippings until translucent. Deglaze with stock and red wine and let reduce by half.
Remove red wine sauce from the heat, stir in the cold butter and season to taste with salt and pepper. Serve drizzle the sweetbreads with the red wine sauce. Arrange lettuce leaves with asparagus and drizzle with vinaigrette.