Veal Recipe with White Asparagus and Macaroni - Great British Chefs

Ingredients

• 550g of veal belly
• 44g of caster sugar
• 72g of coarse sea salt
• 300g of flour
• 4g of salt
• 6ml of olive oil
• 10 egg yolks
• 100g of pine nuts
• 300ml of water
• 8 asparagus spears, white, broken at its natural line and ends of tips peeled
• salt to taste
• 1.5l water
• 6 asparagus spears, white, broken at its natural break, and then tips peeled
• 1 pinch of salt
• 160g of trompette mushrooms
• 10g of butter
• 1000g of veal shoulder, diced
• 125ml of grapeseed oil
• 250g of butter
• 200ml of white wine, reduced by 130ml
• 1000ml of brown chicken stock
• 1000ml of white chicken stock
• 375g of mushrooms, finely sliced
• 200g of shallots, finely sliced
• 1 kidney
• 1 knob of butter
• hairy bittercress