Veal With Walnut Sauce

• 2 tbsp olive oil
• 2 lb veal loin roast, tied at intervals with butcher's twine
• 2 cloves garlic, halved
• 4 cups milk
• 2 None bay leaves
• 1 lb asparagus
• 3/4 cup ground walnuts, plus extra chopped nuts to sprinkle
• 2 tsp fresh thyme leaves, roughly chopped
• 1 tbsp butter
• None None extra chopped nuts, to sprinkle

1. Heat olive oil in a frying pan over high heat. Season veal then brown on all sides. Transfer to a tight-fitting saucepan or Dutch oven. Add garlic to frying pan and cook for 1 min. Add milk and bring to a boil. Pour over meat then add bay leaves. Cook over low heat for 1 hour. Remove meat from pan and keep warm.
2. Meanwhile, cook asparagus in boiling salted water until just tender. Drain and halve lengthwise.
3. In a blender, combine walnuts and enough hot braising meat to make a smooth sauce. Blend in thyme and season to taste. Set aside.
4. Melt butter in a clean frying pan. Saute asparagus to heat through. Slice meat and place on warmed serving plates along with asparagus. Spoon sauce over top and sprinkle with extra nuts.

olive oil, veal loin roast, garlic, milk, bay leaves, asparagus, ground walnuts, thyme, butter, nuts

Taken from recipes-plus.com/api/v2.0/recipes/31085 (may not work)