(for 6 people)
- Veal: 1 kg veal sauté
- Button mushrooms: 500 g
- Green asparagus: 500 g
- Shallots: 4 pieces
- Garlic: 3 cloves
- Butter: 100 g
- Olive oil: 5 cl
- Veal stock: 50 cl
- Dry white wine: 25 cl
- Double cream: 20 cl
- Fresh thyme: 4 sprigs
- Bay leaves: 2 leaves
- Fine salt: to taste
- Ground black pepper: to taste
- Potatoes: 1 kg
- Black truffle: 20 g (or truffle oil)
- Whole milk: 30 cl
- Cream: 10 cl
- Fresh parsley: 1 bunch
- Lemon juice: 1/2 lemon

Veal: €25 (€4.17 per person)
- Button mushrooms: €4 (€0.67 per person)
- Asparagus: €7 (€1.17 per person)
- Shallots: €1 (€0.17 per person)
- Garlic: €0.5 (€0.08 per person)
- Butter: €1.5 (€0.25 per person)
- Olive oil: €1 (€0.17 per person)
- Veal stock: €2 (€0.33 per person)
- Dry white wine: €3 (€0.50 per person)
- Heavy cream: €2 (€0.33 per person)
- Thyme, bay leaf: €1 (€0.17 per person)
- Potatoes: €3 (€0.50 per person)
- Black truffle: €30 (€5 per person)
- Whole milk: €1 (€0.17 per person)
- Cream: €1 (€0.17 per person)
- Parsley: €1 (€0.17 per person)
- Lemon juice: €0.5 (€0.08 per person)
- Total: €84.5 (€14.08 per person)

Prepare the vegetables (20 mins): Wash the asparagus and mushrooms. Trim the ends of the asparagus and cut into 3 cm lengths. Mince the mushrooms. Peel and chop the shallots and garlic.
- Cooking the veal (1 hour): Heat the olive oil and 50g butter in a casserole dish. Brown the pieces of veal on all sides. Add the shallots and garlic and brown until lightly coloured. Deglaze with the white wine and reduce by half.
- Simmer for 45 minutes: Add the veal stock, thyme, bay leaf, salt and pepper. Cover and simmer over a low heat for 45 minutes.
- Cook the mushrooms and asparagus (15 min): Heat the remaining butter in a frying pan and sauté the mushrooms until the water has evaporated. Add the asparagus and cook for a further 10 minutes. Season with salt, pepper and a squeeze of lemon juice.
- Truffled mashed potatoes (30 min): Peel and cook the potatoes in salted water. Drain and press through a potato masher. Heat the milk and cream and add to the mashed potatoes with 50 g of butter. Add the grated truffle or truffle oil. Adjust the seasoning
- Final assembly (10 min): Add the mushrooms and asparagus to the veal. Stir in the crème fraîche and cook for a further 5 minutes on a low heat.

Arrange a bed of truffled mashed potatoes in the centre of the plate. Place the veal sauté with mushrooms and asparagus generously on top. Drizzle with the cooking sauce. Garnish with fresh parsley leaves.

Per portion (estimate)
- Calories: 750 kcal
- Protein: 40 g
- Carbohydrates: 45 g
- Fat: 45 g
- Allergens: Milk (cream, butter), Sulphites (white wine), Truffles

For an even smoother texture, add a spoonful of mascarpone. Use wild mushrooms for a more complex flavour. For a lighter version, replace the cream with Greek yoghurt.

Team creation of technical data sheets