Veal blanquette with asparagus

Kalfsblanquette met asperges

Delicious with an OMER.


  • 2 thick carrots
  • 1 onion
  • 1 leek
  • 1 celery stalk
  • 1 bay leaf
  • 1 sprig of thyme
  • 2 cloves of garlic
  • 1 kg veal stew
  • 1 box of mushrooms
  • 1 bot of white asparagus
  • 1 bot of green asparagus
  • 500 gr mixed minced meat, twisted into balls
  • 140 gr butter
  • 140 gr of flour
  • 3 L of water
  • 1 bunch of curly parsley


For 4 persons
  1. Make a vegetable stock from onion, 1 carrot, green of leek, celery leaves, thyme and bay leaf, garlic and 3 litres of water.
  2. Add the veal when the water is still cold, so that it doesn't scare and becomes more tender.
  3. Bring to the boil and leave to simmer gently for 90'.
  4. Meanwhile, finely chop the white of the leek, the celery stalk and the carrot. Peel the asparagus. Brush the mushrooms and cut into 2.
  5. Roll small balls of the minced meat. Cook the balls in the stock for 1 minute and then take them out. You can use a different pot to cook the meatballs in.
  6. When the meat is soft, drain the stock. Note: save the broth! Take out the meat and discard the vegetables.
  7. Cook the chopped vegetables and asparagus in the stock until tender. Take the vegetables out when they are done.
  8. Melt 140g of butter in a pot and then add 140g of flour, cook well without frying.
  9. Pour 2 litres of hot stock over the roux and let it boil. The sauce will now bind nicely. Add the meat and cooked vegetables and meatballs.
  10. Garnish with some finely chopped parsley.

Pour a fresh OMER. Traditional Blond and enjoy this food pairing!

DSC 8070 Omer selected HR 3

Made an OMER. recipe yourself?

Send us your recipe and we'll thank you with a nice present!

Send your personal OMER. recipe