Grilled Sweetbreads with Marsala Sauce | RICARDO

Ingredients

• 1 1/2 lb (675 g) veal sweetbreads
• 24 small white button mushrooms, approximately
• 5 large asparagus, blanched and cut into 1-inch (2.5-cm) pieces
• 1 red bell pepper, seeded and cut into 16 cubes
• 1/4 cup (60 ml) melted butter, for brushing
• 8 long wooden skewers, soaked in water for 30 minutes
• 8 metal skewers
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 2 tablespoons (30 ml) butter
• 1 tablespoon (15 ml) honey
• 1/2 cup (125 ml) Marsala wine
• 1 cup (250 ml) demi-glace sauce
• Salt and pepper