Veal With Walnut Sauce - cooking recipe

Ingredients

2 tbsp olive oil
2 lb veal loin roast, tied at intervals with butcher's twine
2 cloves garlic, halved
4 cups milk
2 None bay leaves
1 lb asparagus
3/4 cup ground walnuts, plus extra chopped nuts to sprinkle
2 tsp fresh thyme leaves, roughly chopped
1 tbsp butter
None None extra chopped nuts, to sprinkle

Preparation

Heat olive oil in a frying pan over high heat. Season veal then brown on all sides. Transfer to a tight-fitting saucepan or Dutch oven. Add garlic to frying pan and cook for 1 min. Add milk and bring to a boil. Pour over meat then add bay leaves. Cook over low heat for 1 hour. Remove meat from pan and keep warm.
Meanwhile, cook asparagus in boiling salted water until just tender. Drain and halve lengthwise.
In a blender, combine walnuts and enough hot braising meat to make a smooth sauce. Blend in thyme and season to taste. Set aside.
Melt butter in a clean frying pan. Saute asparagus to heat through. Slice meat and place on warmed serving plates along with asparagus. Spoon sauce over top and sprinkle with extra nuts.