Beef Thymus with Asparagus
Pan-seared beef thymus (sweetbreads) with asparagus, drizzled with asparagus cream sauce.
Ingredients
Beef thymus (soaked in brine 24 hours in advance, blanched and drained)
1
Green asparagus (cut into 5 cm segments and round slices)
to taste
Chicken stock
250 ml
Butter
30 g + 30 g
Sugar
1 pinch
Corn starch (mixed with 2 tbsp water)
to taste
Thyme
to taste
Instructions
1
Prepare the beef thymus
Soak the beef thymus in brine 24 hours in advance. Rinse with fresh water, place in cold water and bring to a boil. Reduce to low heat and simmer for 4 minutes. Transfer to ice water to cool, then drain. Wrap in a clean cloth and gently press to remove excess moisture.
2
Prepare the asparagus
Peel the asparagus, cut the top 5 cm into diagonal segments, and cut the remaining parts into round slices.
3
Make the asparagus soup
Bring the chicken stock to a boil, add 1 pinch of sugar and the asparagus slices. Cover and cook for 20 minutes. Strain and reduce to 250 ml.
4
Make the asparagus cream sauce
Mix the corn starch with water until smooth, add to the asparagus soup. Cook for a few seconds while stirring constantly. Strain.
5
Pan-fry the beef thymus
Cut the beef thymus into appropriate portions. Pan-fry in butter until golden brown.
6
Finish the sauce
Bring 250 ml of chicken stock and 1 pinch of sugar to a boil, add the asparagus round slices, cover and cook for 20 minutes. Strain and reduce to 250 ml. Add the mixed corn starch, cook for a few seconds, then strain.
7
Plate the dish
Place the pan-fried beef thymus on a plate, arrange the asparagus segments around it, and drizzle with the asparagus cream sauce.
