Grilled veal with fresh asparagus and baked garlic

1. Mix together the dry ingredients and the cest from the lemons to spice mixture. Add the thymeleafs. Rub the spice mixture and pat into the meat and wrap it tightly in plastic wrap. Let be as long as possible.

2nd Roast veal hare over indirect heat until it is about 58 degrees. It takes about 50 minutes.

3rd Place the tomatoes in a small form or a sheet of foil that you fold up the edges of. Sprinkle on a little salt and thyme and drizzle with a little olive oil. Let go of indirect heat as long as the meat.

4. Cut the top off the garlic. Put them in a piece of aluminum foil. Pour a little olive oil, salt and pepper. Fold them into a nice package that is easy to open. Grill them over indirect heat for at least 20 min. Open them up and pour over the melted butter and white wine. Let them continue to roast for about 25 minutes. You see that they are ready when garlic hire is emerging from the shell.

5. Squeeze lemon juice over the asparagus and cook over high heat for about 5 minutes when the remains of the flesh. When the asparagus is done, you meander olive oil over, sprinkle a little sea salt and serve with beef tomatoes and baked garlic.
700 g veal in bit

Spice mix:
1 teaspoon salt
1 teaspoon dried basil
Ceste from half a lemon
2 pinches of brownsugar
pepper to taste
2 tablespoons fresh thymeleafs

Grilled tomato:
2 tomatoes
some fresh thyme
olive oil

Baked garlic:
2 large garlic cloves
2 tablespoons white wine
1 tablespoon butter
olive oil
salt and pepper

Grilled asparagus:
500 g asparagus
juice of half a lemon
olive oil and salt

The recipe is from:
Vår mat
571 31 Nässjö
[email protected], [email protected]

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