Ingredients for 4 people:
- 4 slices of beef or pork
- 20 g. Flour
- 5 gr. corn flour
- a bunch of asparagus
- half onion
- extra virgin olive oil
- half a glass of dry white wine
- salt
- pepper
Preparation:
Start by cutting the onion into thin strips and the asparagus into large pieces, leaving the tips intact. Meanwhile, heat plenty of extra virgin olive oil in a large pan.
Lightly flour the slices of meat and place them in the hot oil, browning them on both sides until a uniform and crunchy browning is obtained. Once ready, remove them from the pan and place them on a warm plate to keep them tender and succulent.
In the same pan as the slices, add a little extra virgin olive oil, then add the chopped onions and asparagus, along with a sprinkling of salt and pepper to taste. Cook for about 5 minutes, blending with the white wine to enhance the flavours.
Return the slices of meat to the pan with the asparagus sauce and season everything for about 2 minutes, allowing the flavors to blend delicately.
Meanwhile, dissolve half a teaspoon of cornstarch or flour in half a glass of dry white wine, stirring vigorously to avoid the formation of lumps.
Pour the mixture of wine and cornstarch or flour into the pan with the slices of meat, lower the heat and let the sauce thicken, stirring gently to obtain a creamy and velvety texture. Turn off the stove and let the dish rest for about 10 minutes, so that the flavors blend and fully develop in the meat.
Serve the succulent scallops with asparagus while still hot, accompanied by fragrant toasted homemade bread and a fragrant dry white wine, such as a Gewurztraminer from Trentino or a Pinot Bianco from South Tyrol, which marries harmoniously with the delicate flavor of the asparagus.
Enjoy your meal!
