Puff pastry asparagus bundles with veal

Easy and delicious springtime meal.

This recipe contains puff pastry, asparagus, sea salt, black pepper, veal, olive oil, garlic, wine (red), tomatoes, sea salt, black pepper

3 servings servings

Prep time: 25 min

Cook time: 30 min

Ingredients:

• 275g fresh puff pastry
• 500g asparagus, cleaned and trimmed
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 400g veal steaks from leg
• 3 tbs olive oil, divided (2 +1)
• 1 clove garlic, minced
• 50ml red wine
• 250g tomatoes tomatoes with capers and oregano, chopped (made by Podravka or similar)
• 1/4 tsp sea salt
• 1/4 tsp pepper

Instructions:

• 1. Divide asparagus into 3 equal bunches.
• 2. Cut the puff pastry lengthwise into 3 equal strips. Lay each bunch of asparagus onto the pastry strip, season them with salt and pepper.
• 3. Wrap an asparagus bunch with the puff pastry strip finishing just before the tips begin. Pat and smooth with fingers the pastry end to keep the bundle closed.
• 4. Bake asparagus bundles in the oven at 180˚C for about 30 minutes or until the dough is done and golden in colour.
• 5. Meanwhile, flatten the veal steaks with a meat mallet and sauté them in 1 tablespoon olive oil for 2 minutes on each side.
• 6. Add garlic; continue to sauté the steaks for 3-4 minutes.
• 7. Add wine and chopped tomatoes. Season with salt and pepper, continue to simmer for 20 minutes over low heat.
• 8. Drizzle the baked asparagus bundles with the remaining 2 tablespoons of olive oil.
• 9. Serve with the veal in tomato sauce.