Asparagus with Tomahawk
Ingredients
• 1 veal tomahawk
(approx. 800 g)
• 300 g white asparagus
• 400 g triplets
(small potatoes)
• 500 ml asparagus stock
• 1 bunch of chives
• 100g butter
• Salt
• Pepper
preparation
Boil the potatoes in their skins, then peel them. Cook the peeled asparagus in the stock. Grill the tomahawk over direct heat and finish cooking in the indirect grill zone until it is done to the desired degree. Melt the butter in a pan and brown lightly. Add the potatoes and finely chopped chives and toss briefly. Pour the remaining butter over the asparagus.
FIRE&FOOD Issue 2-2019
