Veal roast with asparagus and pumpkin

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How to prepare an excellent veal roast, a recipe to bake in the oven by combining asparagus and pumpkin wedges as a side dish.


Ingredients for 4 people

- 800 g of veal nut

- 400 g of pumpkin


- 1 bunch of asparagus

- extra virgin olive oil

- butter


- broth

- salt

- black pepper


How to cook veal nut with asparagus and pumpkin

Wash and remove the hardest white part from the asparagus.

Clean the pumpkin and cut it into wedges.

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Rub the meat with salt and freshly ground black pepper, then tie it with kitchen string.

Put it in an ovenproof container and brown it on all sides over high heat, with 40 g of butter and 2 tablespoons of oil. To turn the meat over, use a wooden spoon to not pierce it.

Remove the pan from the heat and collect the cooking juices, add the asparagus and the pumpkin wedges to the meat, sprinkling them with the cooking juices.

Bake at medium heat for about an hour and a half, occasionally pouring a few spoonfuls of broth into it.

At the end, after removing the string from the meat, slice it and serve it with the asparagus and the pumpkin.

Michelin star chef Rob Potter; prepares veal fillet, pot-roast grouse and crème brûlée (September 2021)


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