Veal Recipe with White Asparagus and Macaroni

Name: Veal Recipe with White Asparagus and Macaroni
Total time: 160 min
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

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Veal belly is slow cooked to perfection in this veal recipe by Adam Simmonds. Homemade macaroni and white asparagus add delicate flavour to the tender veal.

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