300 g of brown rice
8 green asparagus
500 g of veal escalopes
150g of all-purpose flour
3 tbsp of extra virgin olive oil
1/2 glass of dry white wine
A pinch of salt
25 g of Bauer Brown Sauce


By Lidia Mattiazzi


  1. Put a big pot of water on the stove: once it boils, pour coarse salt and the rice in it, then cook it according to the packet directions.
  2. In the meantime, cook the asparagus, cut them into rings and cook them in a small pot for about 10 minutes, until they are firm to the bite.
  3. Flour the escalopes, then brown them in a pan with a little bit of hot oil; add the wine and let it evaporate, add salt and, once they are cooked through, set them aside.
  4. Mix Bauer Brown Sauce with water and let it cook for 20 minutes, stirring every now and then with a whisk.
  5. Serve: place the rice on the bottom, cover with the escalopes and asparagus, then sprinkle with a little bit of Brown Sauce and serve warm.


NOTE: Do not overcook the escalopes, as they may dry! This dish is excellent also with pork or chicken.