Veal Cheeks with Salsa Verde on Green Asparagus

Put the calf cheeks whole, with onion, bay leaf and cloves in boiling water and simmer until tender, about 120 minutes. Remove and cut into large pieces on the spot (one cheek of five pieces per unit).

Mix herbs, oil, salt and pepper in a mixing bowl and whisk well. Finally add the vinegar (be careful to add more or less as needed).

Make the asparagus and toss briefly in butter. Make the heurige potatoes, cut in half and sauté.

Dressing: Arrange on large plates. Spread the asparagus evenly, shape the veal cheeks in the center, arrange the potatoes all around.

Finally, pour the salsa verde on top. Decorate with fresh herbs.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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