Veal chops
- Rub both sides of veal chops with garlic.
- Season both sides with salt, pepper, and herbes de Provence.
- Marinate 4 hours in an airtight container in the fridge.
- Remove meat from refrigerator at least 30 minutes before cooking.
In a skillet
- Heat a heavy-bottomed skillet over high heat.
- Pour in some olive oil and fry veal chops, about 3 minutes per side depending on thickness.
- Remove from heat and let stand for 2 minutes before serving.
On the barbecue
- Preheat barbecue to high.
- Oil the rack and grill the veal chops about 3 minutes per side.
- Transfer veal chops onto cooler side of the barbecue for 2 to 4 minutes.
Asparagus
- Lightly oil asparagus, season with salt, and mix to coat well. Place on the barbecue grill.
- Cook 4 to 5 minutes according to thickness, turning once or twice while they cook.
- Drizzle cooked asparagus with olive oil, taste, and adjust seasoning as needed.
- Serve hot or warm, topped with orange zest and an orange wedge, if using, as a side dish with the veal chops.
TIP:
To trim slender asparagus before cooking, break off the woody end by holding it in one hand and bending the other end until the stalk snaps. Use a knife for thicker asparagus.
NO WASTE:
To store asparagus, cut the bottom of each stalk and stand the bunch upright in a jar half filled with fresh water. Cover with a plastic bag and refrigerate.