🍽️ Veal Steaks with Oven Asparagus and Yogurt Dip

Name: Veal Steaks with Oven Asparagus and Yogurt Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bunch chives; 0.5 lemon; 150 g yogurt (0.3% fat); 1 tbsp cream cheese (13% fat); salt; pepper; 4 small garlic cloves; 800 g green asparagus; 50 g marinated dried tomatoes; 3 tbsp olive oil; 600 g veal loin steaks (4 veal loin steaks); coarse sea salt

332 kcal · 30 min · 4 servings

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Ingredients

1 bunch chives
0.5 lemon
150 g yogurt (0.3% fat)
1 tbsp cream cheese (13% fat)
salt
pepper
4 small garlic cloves
800 g green asparagus
50 g marinated dried tomatoes
3 tbsp olive oil
600 g veal loin steaks (4 veal loin steaks)
coarse sea salt

Instructions

1. Wash the chives under cold water.
2. Shake the chives dry.
3. Cut the chives into fine rings.
4. Squeeze the half lemon.
5. Take one tablespoon of lemon juice.
6. Mix the lemon juice with the chives.
7. Add yogurt and cream cheese to the mixture.
8. Season the sauce with salt and pepper.
9. Peel the garlic.
10. Halve the garlic lengthwise.
11. Wash the green asparagus.
12. Peel the bottom quarter of the asparagus stalks if necessary.
13. Cut off the woody ends of the asparagus.
14. Dice the tomatoes finely.
15. Preheat the oven to 250 degrees Celsius.
16. Place the baking tray in the hot oven.
17. Let the tray heat up for five minutes.
18. Take the tray out of the oven.
19. Spread two tablespoons of olive oil on the hot tray.
20. Place the asparagus on the tray.
21. Place the garlic on the tray.
22. Season the asparagus and garlic with salt and pepper.
23. Put the tray in the oven for twelve minutes.
24. Turn the asparagus and garlic occasionally.
25. Heat the remaining oil in a pan.
26. Season the veal steaks with pepper.
27. Fry the steaks for three to four minutes on each side over high heat.
28. Wrap the steaks in aluminum foil.
29. Let the steaks rest for about five minutes.
30. Take the asparagus out of the oven.
31. Mix the asparagus with the diced tomatoes.
32. Warm four plates.
33. Place the asparagus on the plates.
34. Cut the veal steaks crosswise into six slices each.
35. Place the veal slices on the plates.
36. Sprinkle the steaks with a little sea salt.
37. Serve the dish with the chive sauce.

Nutrition per serving

kcal: 332
Protein: 50 g · Fett/Fat: 9 g · Carbs: 9 g