Veal Sweetbreads with Truffle and Asparagus Cream

Name: Veal Sweetbreads with Truffle and Asparagus Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: to taste Veal sweetbreads (skinned and trimmed); to taste Asparagus (cut into segments, blanched and drained); 2 Egg yolks (for glazing); to taste Truffle (chopped); 2 Butter (for pan-frying); 30 g Butter (for the cream sauce); 5 cl Cream (to mix with the egg yolk); 6 cl Cream (for the asparagus sauce); remaining Butter (for drizzling over the asparagus)

Classic French veal sweetbreads with a truffle and asparagus cream sauce

35 min

Medium

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Veal Sweetbreads with Truffle and Asparagus Cream

Ingredients

Veal sweetbreads (skinned and trimmed) to taste

Asparagus (cut into segments, blanched and drained) to taste

Egg yolks (for glazing) 2

Truffle (chopped) to taste

Butter (for pan-frying) 2

Butter (for the cream sauce) 30 g

Cream (to mix with the egg yolk) 5 cl

Cream (for the asparagus sauce) 6 cl

Butter (for drizzling over the asparagus) remaining

Instructions

Prepare the veal sweetbreads

Skin the veal sweetbreads and trim them into regular blocks; season with salt and pepper.

Pan-fry the sweetbreads

Melt the butter in a pan and sear the sweetbreads for 3 minutes per side.

Make the egg yolk liaison

Mix one egg yolk with 5 cl of cream, then slowly add the asparagus juice while stirring continuously.

Make the asparagus cream sauce

Heat the asparagus sauce, add 6 cl of heavy cream and 30 g of butter to emulsify, and adjust the seasoning.

Prepare the asparagus

Quickly blanch the asparagus tips in salted boiling water, drain, and toss with the remaining butter.

Glaze with egg yolk

Brush the surface of the sweetbreads with beaten egg yolk.

Add the truffle

Sprinkle the chopped truffle over the sweetbreads.

Plating

Drizzle the jus in circular strips on the plate, place the asparagus cream sauce in the center, set the sweetbreads on top, arrange the asparagus tips around, and garnish with chervil.