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Veal Chops with Asparagus and Morels


Veal Chops with Asparagus and Morels Recipe

Ingredients:
  • 16 thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths
  • 5 tablespoons peanut oil, divided
  • 12 ounces fresh morel mushrooms, rinsed, halved lengthwise if large
  • 4 8-to-9-ounce veal rib chops (each 3/4 to 1 inch thick)
  • 2 tablespoons all purpose flour
  • 4 shallots, peeled, halved lenghtwise, plus 1/3 cup minced shallots
  • 6 whole fresh sage leaves plus 6 fresh sage leaves, sliced
  • 6 fresh thyme sprigs
  • 2 bay leaves
  • 4 garlic cloves, minced
  • 1 cup low-salt chicken broth
  • 2 tablespoons chopped frehs chives
Directions:
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