Roast Veal Chops with Herb and Nut Crumble and Asparagus with Parmesan, a recipe on Gourmetpedia

Ingredients

• - 4 Veal chops, about 320 g / 11 oz. each
• - Reserve the veal trimmings
• - 800 g (1 lb. 12 oz.) green Asparagus
• - 60 g (2 oz.) coarsely grated Parmesan
• - 120 g (4 oz.) butter
• - 50 ml (3 tbsp.) olive oil
• - 100 ml (6 tbsp.) peanut oil
• - 2 shallots, coarsely chopped
• - 1/2 clove of garlic, coarsely chopped
• - 20 g (2/3 oz.) tomato paste
• - 100 ml (6 tbsp.) white wine
• - 1 bouillon cube
• - Salt and pepper
• - 120 g (4 oz.) parmesan
• - 60 g (2 oz.) Gruyère
• - 60 g (2 oz.) dry bread crumbs
• - 1/2 clove of garlic
• - 5 basil leaves
• - 2 sage leaves
• - 30 g (1 oz.) pistachios
• - 30 g (1 oz.) pine nuts