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1. Pre-heat oven to 425 degrees F.
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2. Wash & peel potatoes. Place in a pot of cold water, adding a large pinch of salt. Bring to the boil. Lower heat &
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simmer for approximately 15 minutes or until fork tender and still a little firm.
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3. Remove potatoes from hot water. Place in a bowl of ice water until completely cold. Drain well in a colander.
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Cut potatoes into small dice and reserve in a bowl.
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4. Line a flat cooking tray with parchment paper. Lay bacon strips on top. Place in hot oven for 15 minutes or until
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crisp. Remove, drain and pat off excess fat with paper towel. Chop into rough small dice and reserve.
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5. Bring a saucepan of water to the boil and add a pinch of salt.
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6. Trim woody end off of asparagus & discard. Place stalks into boiling water for one minute.
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Immediately remove. Immediately place into a bowl of iced water. Cool & drain.
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7. Season veal loin with salt, pepper & vegetable all over loin and rub on all sides.
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8. Place a large ovenproof skillet or small roasting pan on an open gas flame. Carefully add veal to skillet and sear
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on all sides. Finish with the fat side down and place in the oven. Roast veal for 15 minutes on both sides.
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9. Remove veal from the pan, place onto a wire rack. Rest for 15 minutes.
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10. Mix diced potatoes with bacon, onion, capers, olives, vinegar, and olive oil. Season with salt & pepper to taste.
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To Serve:
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Divide asparagus evenly onto the center of (4) 10-inch plates with tips pointing outwards.
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Divide potato salad into 4 and spoon each portion on top of asparagus. Thinly carve veal into even slices
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(approximately 3 slices per portion). Fold each slice over and lay atop potato salad. Sprinkle a pinch of smoked
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sea salt on top followed by a pinch of crushed pink peppercorns. Drizzle a little white truffle oil over the top just
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before serving.
