Kalbsbraten mit Spargel (Druckversion)

Ein saftiger Kalbsbraten, serviert mit zartem Spargel und jungen Kartoffeln - perfekt für besondere Anlässe.

# Zutaten:

→ Meats

01 - 1.5 kg veal roast (shoulder or leg)

→ Vegetables

02 - 500 g new potatoes, washed and halved
03 - 400 g asparagus, trimmed
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - Salt and pepper, to taste

→ Herbs

07 - 2 teaspoons fresh rosemary, chopped
08 - 1 teaspoon thyme, chopped

# Anleitung:

01 - Preheat the oven to 180°C (350°F).
02 - Rub the veal roast with olive oil, garlic, rosemary, thyme, salt, and pepper.
03 - Place the veal in a roasting pan and roast for 1 hour.
04 - Add the new potatoes around the veal and continue roasting for another 30 minutes.
05 - In the last 10 minutes of cooking, add the asparagus to the pan and roast until tender.
06 - Remove the roast from the oven and let it rest for 10 minutes before slicing.
07 - Serve the veal with the potatoes and asparagus.

# Hinweise:

01 - For added flavor, marinate the veal overnight in the herbs and olive oil.
02 - Pair with a light white wine, such as Riesling.

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