Glazed Asparagus with Veal Sweetbreads Fricassée and Sherry Vinegar

• 500 g veal sweetbreads
• 20 bourgeois asparagus
• 2 tablespoons olive oil
• 80 g butter
• 4 tablespoons chicken broth
• 2 tablespoons chives
• 3 tablespoons flour
• 2 garlic cloves
• 2 shallots
• 2 tablespoons sherry vinegar
• 4 tablespoons veal jus
• 4 tablespoons chopped flat-leaf parsley
• Salt and ground pepper
• 50 g mash
• 1 small white curly heart
• 1 tablespoon chives
• 1 tablespoon sherry vinegar
• 2 tablespoons olive oil
• 1 large red radish
• 4 branches chervil

Difficulty: Advanced (4/5)

1. Soak the veal sweetbreads overnight in crushed ice to draw out the blood.
2. Peel the asparagus and trim stems to equal lengths. Blanch in boiling salted water for 1 minute, then drain and pat dry on a cloth.
3. Heat a drizzle of olive oil and 40 g butter in a pan. Add asparagus, rolling to glaze evenly. Season with salt and cook for 15 minutes. Add chicken broth, shake to coat, and finish with chives.
4. Drain and dry the sweetbreads thoroughly. Dice into 1 cm cubes, season with salt and pepper, dust generously with flour, and shake off excess.
5. Peel and chop garlic (removing germ) and shallots.
6. In a sauté pan, heat 1 tablespoon olive oil and 40 g butter. Add sweetbreads and brown over high heat for 1 minute, then sauté 30-45 seconds more. Deglaze with 2 tablespoons sherry vinegar, scraping the pan. Evaporate fully, add veal jus, and reduce to syrupy consistency. Stir in parsley and adjust seasoning.
7. For the salad: Wash lamb's lettuce and frisée heart, dry well. Toss with chives. Whisk 1 tablespoon sherry vinegar with salt, pepper, and 2 tablespoons olive oil for vinaigrette. Dress salad. Shave the radish thinly.
8. Plate dressed salad in centers, top with glazed asparagus, then sweetbreads fricassee. Garnish with radish shavings and chervil leaves.

Recipe by Alessandro Statta – L’Atelier de Alain Ducasse. A sophisticated dish showcasing classic French technique and premium ingredients for an exquisite dining experience.