Recipe Veal paupiettes stuffed with asparagus and morels with cream sauce
Start by cutting the steaks into wide strips and seasoning them with salt and pepper.
Bring water to the boil in a saucepan, and when it is boiling, add the wild asparagus. Blanch them for a few minutes and remove them.
Stretch out the strips of veal and place the asparagus and the slices of ham inside. Roll everything together and fasten with skewers or toothpicks.
In a frying pan with a little oil, cook the paupiettes (veal rolls) on both all sides, until they are cooked to taste.
In another frying pan with oil, fry the spring onions, which we have previously cut into small pieces. Add the morels, with a little salt and turn up the heat. Leave them to cook for a couple of minutes and turn them over. Then add the cream and a dash of Brandy and boil until the desired texture is obtained.
Finally, serve the paupiettes (veal rolls) on a plate and add the morels with cream sauce on top. Bon appetit!
