Above: frying the angel hair. Below: adding the rice and frying some more
Fresh coriander, chopped
White rice (preferably basmati)
Salt & Pepper
How to make it:
Chop off the hard bits of the asparagus (the root-y bit). Optionally, you can cut off the triangular shaped leaflets too (keeping only the clustered ones at the top though- this is just for aesthetic purposes). Lay the asparagus in a pan, add hot water and let boil for about 6 minutes. In the meantime, drizzle and heat some olive oil in a pot. Then add some angel hair, let it become of a golden colour. Keep a close eye as angel hair can burn quite fast! Once it becomes golden, add the rice and stir for 1-2 minutes (basically you are frying angel hair and rice). Follow with water, cover pot, reduce heat and cook for about 10-15 minutes. With 5 minutes left to go for the rice, you can start with the veal. Drizzle and heat some olive oil in a pan, add the veal scallops on high heat first then reduce to lower heat for about 5 minutes (depends on how you like your veal). At the very end- and only at the very end- add the chopped coriander, crushed garlic, salt & pepper on high heat for about 1-2 minutes. You can also optionally add some cream too if you wish. Serve the veal with the angel hair & rice and asparagus- all at the right temperature.