Maybok Escalope with Asparagus and Rhubarb

Peel asparagus generously, remove woody parts and cook in salted water over gentle heat until al dente. Lift out asparagus and rinse in ice water if necessary (removes bitter substances). Keep some of the asparagus broth. Wash rhubarb, peel if necessary and sauté briefly in foamed butter. Deglaze with some asparagus stock and steam until al dente but not too soft. Mix with the asparagus and some chervil. Flatten the maybok cutlets between a thick sheet of cling film and season with salt and pepper. Fry in a pan in not too hot oil for about 2 minutes, turn and slowly fry on the second side with a little less heat until tender pink. Remove from the pan. Foam fresh butter, add chopped chervil, put in the cutlets and let them stand on the edge of the stove (or on low heat) for 1-2 minutes. If desired, deglaze with a little game stock and bind with cold butter flakes. Serve with the prepared rhubarb ragout on warmed plates.

Related Recipes:

Bruchsaler Asparagus Spears with Guinea Fowl Breast in Herb FlädleBruchsal asparagus spears with guinea fowl breast in herb flädle and Silvaner sauce Peel asparagus spears and... Asparagus Spears Flaemish StyleLook forward to this fine asparagus recipe: Belgians also grow beautiful white asparagus spears and know many... Rhubarb Jelly with Strawberries and Woodruff MousseSoak 5 sheets of gelatin in cold water for 10 minutes. Bring the rhubarb juice to the boil with 75 g sugar... Beef Escalope in Cream SauceFor the beef cutlets in cream sauce, peel and finely dice the onion and carrots. Cut the beef cutlets at the... Gratinated Asparagus SpearsA more wonderful asparagus recipe: Peel potatoes and make about 15 min. Peel asparagus spears, cut woody ends... Roebuck Steaks with Rhubarb Sauce and Daikon TurnipsGood to know: Venison is usually available from May. Steaks from the leg or neck steaks, which are a little... Pot Omelet with RhubarbFor the curd omelet with rhubarb, peel the rhubarb (keep the peels) and cut diagonally into 2 cm pieces. Boil... Grandma’s Spring MacaroniAn asparagus recipe for gourmets: Remove the peel from the asparagus spears and cut them into 2 cm long... Rhubarb Tart with Vanilla Cream and PistachiosFor the rhubarb tart, peel the rhubarb, cut into oblong sticks and marinate with the vanilla sugar for 30... Terrine of Ham on Green and White Asparagus Salad with Wild Garlic PestoCut wild garlic into coarse strips. Mix with grated cheese, pine nuts, rapeseed oil, iodized salt and pepper...