Surf ‘n Turf with Ontario Veal

Ingredients

• 8-12 plump spears fresh asparagus
• 1 small red onion, thinly sliced
• 1 green onion, finely chopped
• 1 stalk celery thinly sliced on the bias
• 1 radish, thinly sliced into rounds then julienned
• 2 tbsp (30 mL) chopped fresh parsley
• 3 tbsp (45 mL) olive oil
• 1 tbsp (15 mL) cider vinegar
• Salt
• freshly ground black pepper
• 4 x 6 oz (170 g) center cut veal tenderloin filet steaks. About 1 ½-2 inches (4-5 cm) thick
• 2 tsp (10 mL) olive oil
• 4 tbsp (60 mL) steak spice. I used my Ted Reader BBQ Bone Dust Steak spice, but any steak spice will do
• 3 tbsp (45 mL) butter
• 2 tbsp (30 mL) olive oil
• 12 pieces jumbo shrimp (16/20 count), peeled and deveined
• 6 cloves garlic minced
• ½ cup (125 mL) finely diced sweet onion
• Splash of craft beer
• ½ cup (125 mL) chopped fresh parsley
• ½ cup (125 mL) crumbled blue cheese