Papillote of roast veal with beer and peppers

A little trick for your wrapper: do not over-tighten the parchment paper. When you close it, there must be some space left for it to inflate.

BUDGET: ENOUGH GOOD MARKET | PREPARATION: 30 MINUTES | COOKING: 50 MINUTES

Ingredients (for 6 people)

• 1 roast of veal of about 800 g
• 25 cl of beer
• 2 clusters of cherry tomatoes
• 1 bunch of green asparagus
• 1 yellow pepper
• 30 g black olives
• 3 sprigs of thyme
• Olive oil
• Salt and pepper from the mill

Preparation of the recipe

1. Break off the end of the asparagus and blanch for two minutes in salted boiling water. Pass them under a stream of cold water and drain them. Wash the cherry tomatoes.

Wash the pepper and peel it with a peeler. Open it, remove the seeds and the white parts, then detail it in strips.

2. Prepare a large sheet of parchment paper and oil it. Spread the peppers and asparagus, salt and pepper and put the roast on top. Arrange the tomatoes all around, without detaching them from their bunches, then add the olives. Pour a splash of olive oil, sprinkle with thyme, salt and pepper.

3. Preheat the oven to 180 ° C (item 6). Reassemble the sides of the foil and pour the beer. Seal the top tightly and knot the ends with kitchen string. Drop it on a plate or in a large dish. Bake the foil and cook for 45 minutes.

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