Veal Chops with Asparagus and Morels

Ingredients

• 2 tablespoons all purpose flour 
• 16  asparagus spears thick trimmed
• 2  bay leaves 
• 2 tablespoons chives fresh chopped
• 4  garlic cloves minced
• 1 cup low-salt chicken broth 
• 12 ounces morel mushrooms fresh rinsed halved lengthwise
• 5 tablespoons vegetable oil; peanut oil preferred divided
• 6  sage leaves plus sage leaves fresh whole sliced
• 4  shallots minced peeled halved lengthwise
• 6  thyme sprigs fresh
• 32 ounce veal rib chops (each)

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• pot
• ziploc bags

Directions

1. Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes.
2. Drain.
3. Transfer asparagus to bowl of ice water.
4. Drain well. DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.
5. Preheat oven to 425°F.
6. Heat 2tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat.
7. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper.
8. Transfer morels to bowl (do notclean skillet).
9. Heat 1 tablespoon peanut oil in same skillet over high heat.
10. Sprinkle veal chops with flour, salt, and pepper.
11. Add veal chops to skillet; cook until browned, about 2 minutes per side.
12. Transfer to plate.
13. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes.
14. Transfer chops and shallot mixture to plate.
15. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes.
16. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes.
17. Transfer veal chops, morel-asparagus mixture, and pan juices to plates.
18. Sprinkle with chopped chives and serve.
19. A lighter-style Pinot Noirwould be great with the veal chops. We like the earthy, dark berry flavors of the Domaine Jean Grivot 2004 "Les Charmois" Nuits-St.-Georges ($47).