Veal and asparagus rolls scented with Pedro Ximenez

Method

1. Prepare the reduction: In a saucepan, heat half the Pedro Ximenez and the sugar for 3-4 minutes until it starts to thicken (don't overheat because it will become thicker when cooled). Allow to cool. Consistency should be like honey. Peel the onions (this is easier if you blanch them first) and place them in a saucepan with half the oil. Brown them slightly, sprinkle with the rest of the wine and cook on low heat for 10 minutes. Eliminate the hard part of the asparagus stalk and cut in half. Blanch them in boiling water with salt for 3-4minutes. Drain and rinse with cold water. Place the fish fillets on a work surface and sprinkle with salt and pepper. Place an asparagus stalk in the middle of each fillet and roll it up. Tie the rolls with cooking string and fry them on both sides in a skillet with the oil. Remove the rolls from the heat, eliminate the string and sprinkle with salt and pepper. Serve with the onion and decorate with the reduction using the Decopen. You can substitute the asparagus with other vegetables, such as sweet onion, carrots, pumpkin or green beans.