Veal Chops with Asparagus and Morels
Elegant veal rib chops served with tender asparagus spears and earthy morel mushrooms in a flavorful pan sauce with fresh herbs. This sophisticated dish combines the delicate flavor of veal with seasonal vegetables and aromatics.
Ingredients
- •16 spears thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths
- •5 tablespoons peanut oil, divided
- •12 ounces fresh morel mushrooms, rinsed, halved lengthwise if large
- •4 pieces veal rib chops
- •2 tablespoons all purpose flour
- •4 whole shallots
- •12 leaves fresh sage leaves
- •6 sprigs fresh thyme sprigs
- •2 leaves bay leaves
- •4 cloves garlic cloves, minced
- •1 cup low-salt chicken broth
- •2 tablespoons chopped fresh chives
Cooking Instructions
- 1.
Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.
5 min
- 2.
Preheat oven to 425°F. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).
10 min
- 3.
Heat 1 tablespoon peanut oil in same skillet over high heat. Sprinkle veal chops with flour, salt, and pepper. Add veal chops to skillet; cook until browned, about 2 minutes per side. Transfer to plate. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes. Transfer chops and shallot mixture to plate. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes. Transfer veal chops, morel-asparagus mixture, and pan juices to plates. Sprinkle with chopped chives and serve.
35 min
- 4.
A lighter-style Pinot Noir would be great with the veal chops. We like the earthy, dark berry flavors of the Domaine Jean Grivot 2004 "Les Charmois" Nuits-St.-Georges ($47).
