Ingredients

16 thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths

5 tablespoons peanut oil, divided

12 ounces fresh morel mushrooms, rinsed, halved lengthwise if large

4 (8- to 9-ounce) veal rib chops (each 3/4 to 1 inch thick)

2 tablespoons all purpose flour

4 shallots, peeled, halved lengthwise, plus 1/3 cup minced shallots

6 whole fresh sage leaves plus 6 fresh sage leaves, sliced

6 fresh thyme sprigs

2 bay leaves

4 garlic cloves, minced

1 cup low-salt chicken broth

2 tablespoons chopped fresh chives

Description

The Roasted Chops Are Finished With A Mix Of Asparagus, Morels, And Herbs.

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