Shown with roast veal fillet with crisp potato galettes and tonnato sauce.
Ingredients
Method
Main
1.Blanch asparagus in boiling salted water until tender (1-2 minutes), drain and refresh in iced water. Drain again, pat dry with absorbent paper and combine in a bowl with watercress and baby mizuna and set aside.
2.Whisk together olive oil, vinegar, lemon juice and mustard, season to taste, drizzle over asparagus mixture and toss lightly to combine. Serve asparagus and watercress salad with roast veal fillet.
