Fillet of Veal with Asparagus and Peanuts

Prepare asparagus (peel white asparagus, cut away only the ends of green asparagus) and cook in water with a little salt and a piece of butter. Rinse in ice-cold water, drain. Cut veal fillet into portion size (4 pieces), pepper and cook over steam to cover. It should stay pink inside, takes about 6-8 minutes, see tip. Place asparagus on plate, add veal fillet. For the marinade, mix soy sauce, sesame oil, a little sesame and sugar. Pour on asparagus and meat and sprinkle with chopped peanuts.

Preparation Tip:

The best way to determine the cooking state of the meat is to use the "pressure test": take the meat between your fingers and press it. If it feels soft and flabby (like a relaxed muscle), then it is not yet sufficiently cooked. If you feel a certain resistance with simultaneous elasticity, then the meat is cooked just right - "to the point". If it appears firm throughout (like a tense muscle), then it is fully cooked.

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