A more wonderful asparagus recipe:
Pickle sauerbraten: put vinegar in a saucepan with bay leaves, juniper berries, water, cloves, new spice and peppercorns, make a few min and then cool. Separate the veal shank meat from the bone and divide it into pieces following the muscle fibers. Place the meat pieces in the cooled sauerbraten pickle and marinate in a cool place for 48 hours.
Sauerbraten: On the day of preparation, remove the meat from the pickle and rub dry. Clean the root vegetables, remove the peel and dice them. Heat the oil in a casserole, turn the pieces of meat in flour to the other side and sear them all around in the hot oil, season with salt and pepper.
Then remove the meat pieces and fry the root vegetables with the veal flexes and 1 tbsp. butter. Fold in the paradeis pulp, pour in the marinade and add the meat repeatedly. Stew everything together with the lid closed in the oven at 180 degrees for about 2 1/2 to 3 hours. Remove the tender braised meat from the sauce and keep warm wrapped in aluminum foil.
Sauce: add whipping cream and creme fraiche to the sauce form, cook until creamy, blend finely with a hand blender and pass through a sieve.
Peel carrots and asparagus, cut into pieces and cook in boiling salted water for about 5 minutes.
Clean sugar snap peas, cut in half, add to the boiling vegetable form and cook for another 2 min. Then
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