Veal, Asparagus and Wild Garlic

This dish screams springtime. Veal escalopes baked over with truffle-infused cheddar cheese served with white asparagus, fresh plucked young wild garlic from the nearby forest made to a pesto sauce and small potatoes. A combination of delicate and powerful flavours that go well together.

I found the Truffle Trove Cheddar from the Snowdonia Cheese Comapany surprisingly in my local supermarket, but it can be also bought online. An extra mature Cheddar enriched with delicate Black Summer truffle.

Ingredients | Serves 4

8	Veal escalopes
4 Tbsp	Kikkoman soy sauce
12	White asparagus
12	small potatoes
1	Truffle Trove Cheddar cheese or normal cheddar
	Salt and pepper for seasoning

	Wild Garlic Pesto Sauce
150 g	Wild garlic leaves
60 g	Pine nuts
60 g	Pecorino cheese
150 ml	Canola oil
½ tsp	Salt

Preparation | Serves 4