Difficulty:[usr 4 ]
Leave the sweetbreads overnight in crushed ice to remove the blood.
Peel the asparagus. cut the stems to the same length. Plunge them into a pot of boiling salted water for 1 minute. Drain them and put them on a cloth.
Heat a drizzle of olive oil in a pan and add 40 g of butter. put the asparagus in this hot mixture, rolling them to color them evenly. Salt and cook them for 15 minutes. Add the chicken broth and shake the container to coat the asparagus. Sprinkle with chives.
Drain the sweetbreads and dry them thoroughly. Cut them into 1 cm dice. Salt and pepper them. Flour them generously, then shake them to remove the excess flour.
Peel the garlic, remove the germ from the center and chop the cloves. Peel the shallots and chop them too.
Heat 1 tablespoon of olive oil in a sauté pan. Add 40 g of butter and the diced veal sweetbreads. Brown them for 1 minute over high heat. Sauté everything for 30 to 45 seconds. Pour 2 tablespoons of sherry vinegar and scrape the bottom of the pan with a spatula to dissolve the juices. Let the vinegar evaporate completely. Then add the veal jus and reduce until the liquid is syrupy. Sprinkle with parsley and check the seasoning.
Prepare the filling. Wash the lamb's lettuce and the small heart of the frisee. Wring them out. Put them in a bowl with the chives. Mix vinegar with salt and pepper. Add the oil. Emulsify the vinaigrette and pour it over the salads. Mix. Wash and dry the radish. Cut it into shavings.
Arrange the seasoned salads in the center of the plates. Spread the asparagus on top and top them with the fricassee of sweetbreads. Garnish with shavings of red radish and small chervil leaves.
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Source:recipe by Alessandro Statta – L’Atelier de Alain Ducasse
