Prep. time: 45 minutes
Cooking time: 20 minutes

1. In a high-sided skillet, brown the veal trimmings with the shallots, garlic, tomato and bouillon cube.
2. Deglaze with white wine; add enough water to cover and simmer for 30 minutes.
3. Strain the broth, whisk in a knob of butter, season and set aside.
4. Peel the asparagus and cook it quickly in a little water with some olive oil, salt and pepper. Divide into 4 portions, cover with Parmesan and set aside.
5. Place all the ingredients for the crumble in a food processor and process briefly until the ingredients are just coarsely chopped.
6. Cook the veal chops in butter and peanut oil over high heat for only a few minutes. They should be browned on the outside but still rare in the center.
7. Cover each chop with some of the crumble and place into a 200° C (400° F) oven until browned, about 15 minutes.
8. Reheat the asparagus.
9. Place the veal chops and asparagus on plates. Serve immediately with the jus on the side.