Veal Medallions with Fresh Tomatoes, Shallots and Asparagus | RICARDO

Ingredients

• 40 small asparagus spears, trimmed and cut in half or thirds
• Olive oil
• 1/2 cup (125 ml) shallots, thinly sliced
• 2 cloves garlic, finely chopped
• 1/4 cup (60 ml) olive oil
• 1/2 cup (125 ml) white wine
• 1/2 cup (125 ml) beef broth
• 1 1/4 lb (600 g) veal medallions (slices of veal tenderloin)
• 4 new potatoes, cooked and halved
• 4 slices red tomato, at room temperature
• 4 slices tomato yellow, at room temperature
• 1/4 cup (60 ml) fresh basil, chopped
• Salt and pepper