Cans of anchovies in oil
• garlic clove
• 10 cm olive oil
• 1/2 bunch parsley
Mix all the ingredients of the anchovy puree and set aside to peel and chop the garlic.
Pour a drizzle of peanut oil into the pan until light white smoke is obtained.
Add garlic, thyme and veal pieces to the pan. Cook the veal on both sides over high heat, then cook for 8 minutes over low heat, turning the meat in the middle of cooking to obtain a nice color.
In a bowl, squeeze the lemon season with salt and add olive oil.
Break the asparagus tip, then cut them lengthwise and mix with the sauce.
Plates: Draw a comma shape of the anchovy puree and place the meat in the middle.
Arrange the asparagus along the comma with the grated lemon zest, and sprinkle with the crushed walnuts.
Preparation of the pickled lemon
20 cm of water * 2
Rinse and dry the lemon, scrape off the peel with a thick grater.
Boil in boiling water for a few minutes, then discard the water. Return the same amount of water to a boil and add sugar and lemon zest. Cook gently for about 30 minutes (lemon zest should be soft and translucent) set aside.