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          Cooking Recipe Ingredients:

• Green asparagus from Provence
• Milk-fed veal chop from the Correze region, very thick, about 0.66 lbs. per person
• Set of fine herbs: chervil, basil, tarragon, etc. In this recipe, you can use many seasonal spices, such as chives, fresh mint or truffles.
• Veal chop gravy
• Butter

     Cooking recipe preparation instructions:

1. Choose an asparagus category that does not easily peel.
2. Cut off the two extremes of the asparagus, which are too protuberant, with a knife.
3. Do not throw them away. They can serve to make a soup, an omelette, or many other preparations. In order to cook the asparagus, put them into boiling water for 5 minutes.
4. Do not let them in the water too long. They taste better, when they are a little crunchy.
5. After 5 minutes, take the asparagus out of the boiling water and put them into a dishpan aside, filled with fresh, cool water. Once the asparagus have cooled down, drain them on a piece of linen, so that the asparagus can sweat the rest of their previous heat and the water is absorbed.
6. Take the veal chop. Salt and pepper it. This is important so that the meat digests the sodium. This is very good for those who suffer from digestive problems.
7. Before putting the meat in the oven, heat a saucepan and cook the veal chop for 1-2 minutes. Contrary to the opinion of certain culinary specialist, the cooking must be relatively fast. The calf is much better, when it is still rose-coloured inside. It is much softer then.
8. Heat the asparagus with some butter in the same saucepan. Let them delicately lukewarm in a corner of the cooking stove.
9. Never salt the asparagus at the end. Always season them in the beginning, so that they can absorb the spices during the whole cooking process.
10. In the meantime, take the fine herbs and cut them roughly, before you put them to reduction of the meat. Add small amounts of chives, tarragon and, leaf by leaf, a reasonable amount of basil.
11. Because basil has a very strong perfume, it must not outweigh the final taste of the dish. Having a very particular taste, parsley is very delicate in sauces.
12. Add different spice, according to your taste. When the sauce has sufficiently boiled down, put the herbs in the saucepan.
13. At the very end, add some butter and let it melt well. This makes the sauce very shiny, perfumed and unctuous.
14. The veal chop is cooked after about 7-8 minutes.
15. To serve the dish, drain the veal chop beforehand on a clean dishcloth, which will absorb the grease. Then place the asparagus on top of each other, retaining their heat at a maximum, and pour the sauce with fine, seasonal herbs and butter over the meat aside.