Swiss Zürcher Geschnetzeltes with Potato Rösti and Asparagus

Peel the 500g raw Yukon Gold potatoes and grate them using the coarse side of a box grater.

Place the grated potatoes into a clean kitchen towel, twist tightly, and squeeze out as much moisture as possible into the sink. Transfer the dry potatoes to a bowl and season with 1 tsp salt and 1/4 tsp black pepper.

Slice the 300g raw veal cutlets into thin strips about 1 cm wide and 3 cm long. Pat them completely dry with paper towels.

Wipe clean and slice the 150g cremini mushrooms. Finely mince the 2 shallots. Chop the 15g fresh flat-leaf parsley. Trim the woody bottom 3 cm off the 200g asparagus spears.

Heat 20g of the butter and 1 tbsp neutral cooking oil in a non-stick skillet over medium heat. Add the grated potatoes, pressing down gently with a spatula to form a flat, compact cake. Cook undisturbed for 10 to 12 minutes until the bottom is deeply golden and crispy.

While the rösti cooks, steam the 200g asparagus spears over boiling water for 4 to 5 minutes until tender-crisp. Toss them with 10g of butter and a squeeze of lemon juice, then cover to keep warm.

Carefully slide the rösti onto a large plate, place the pan upside down over the plate, and flip both together to return the rösti to the pan, uncooked side down. Add 10g of butter around the edges of the pan and cook for another 10 minutes until crispy and cooked through. Keep warm.

In a separate large skillet, heat 1 tbsp neutral cooking oil over high heat. Add the sliced veal in a single layer and sear rapidly for 1 to 2 minutes until just browned. Immediately transfer the meat and its juices to a plate to prevent overcooking.

Reduce the heat of the meat skillet to medium and melt the remaining 10g of butter. Add the minced shallots and sliced mushrooms, sautéing for 5 minutes until the mushrooms are browned and the shallots are soft.

Pour in the 100ml dry white wine to deglaze, scraping up any browned bits from the bottom of the pan. Simmer for 3 minutes until the liquid is reduced by half.

Pour in the 120ml heavy cream and simmer for 3 to 4 minutes until the sauce thickens to a velvety consistency.

Reduce heat to low, return the seared veal and any accumulated juices to the pan, and stir to combine. Warm through for 1 minute (do not let the sauce boil once the meat is added).

Remove from heat, stir in the chopped parsley and 1 tsp of fresh lemon juice, and season with salt and pepper to taste.

Cut the crispy potato rösti into wedges and serve alongside the creamy Zürcher Geschnetzeltes and steamed asparagus.