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Categories:
butter lemon zest lemon juice fresh basil shallot veal chops veal chops bunches extra-virgin olive oil plus extra lemon wedges
Viewed: 24 - Published at: 8 years agoIngredients
- 4 tablespoons unsalted butter softened
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 tablespoons fresh basil chopped
- 1 tablespoon shallot finely chopped
- veal chops
- 6 veal chops trimmed
- 2 bunches asparagus ends trimmed
- 1 tablespoon extra-virgin olive oil plus extra to serve
- lemon wedges to serve
Method
- To make the basil butter, cream butter until smooth. Add lemon zest, lemon juice, basil and shallot. Season. Shape into a log and wrap in plastic wrap. Chill for 1 hour, until firm.
- Preheat broiler. Season veal chops. Cook for 4 mins per side, until browned but still slightly pink inside.
- Meanwhile, toss asparagus with olive oil. Cook on a preheated grill pan for 3-5 mins, turning frequently, until well browned. Season and drizzle with the extra olive oil. Arrange on serving plates.
- Place a veal chop on top of asparagus with a knob of basil butter. Serve with lemon wedges.
