Veal blanquette with Asparagus from Aunt Lut

Preparing the blanquette:

Cut the meat into pieces and place it in cold water with a tablespoon of salt, until the meat is just submerged.

Bring to a boil and skim off the foam just before it reaches boiling point.

Add the coarsely chopped vegetables, the onions (one of which has a clove stuck in it), the garlic, pepper, and the bouquet garni.

Let the broth simmer gently until the meat is tender (about 1.5 to 2 hours).

Remove the meat from the broth and strain the broth.

Reduce the broth until about half remains.

Add the heavy cream and let it reduce further. For a more intense flavor, you can reduce the cream separately until it is half before adding it.

Season the sauce to taste. If necessary, thicken with a roux or cornstarch mixed with a little cold cream.

Preparing the vegetables:

Cut the carrots into julienne and finely chop the white celery. Sauté them until just tender in a knob of butter or briefly poach them in water.

Peel the asparagus, cut them into pieces, and cook them until just tender in salted water.

Assembling and serving:

Add the meat and vegetables to the sauce and let it warm up briefly.

Serve with boiled waxy potatoes and finish with a few sprigs of chervil or flat-leaf parsley.