Ingredients
- 24 warmed asparagus spears
- 6 veal cutlets
- 4 works well
- 1 sauce bernaise
- 240 ml wine vinegar
- 60 gr shallots (minced)
- 45 ml beef stock
- 20 gr tarragon (fresh)
- 7 gr parsley (minced)
- 6 gr tarragon (dried)
- some salt
chives,salt and black pepper to taste.Boil until reduced by two thirds.
