Veal Chops with Asparagus and Morels

Name: Veal Chops with Asparagus and Morels
Yield: 4 Servings
Ingredients: 16 thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths; 5 tablespoons peanut oil, divided; 12 ounces fresh morel mushrooms, rinsed, halved lengthwise if large; 4 8-to-9-ounce veal rib chops (each 3/4 to 1 inch thick); 2 tablespoons all purpose flour; 4 shallots, peeled, halved lenghtwise, plus 1/3 cup minced shallots; 6 whole fresh sage leaves plus 6 fresh sage leaves, sliced; 6 fresh thyme sprigs; 2 bay leaves; 4 garlic cloves, minced; 1 cup low-salt chicken broth; 2 tablespoons chopped frehs chives

By Yves CamdebordePhotographer Craig Cutler

April 30, 2008

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Recipe notes