Brown the veal cheeks with a little bit of oil and remove. Lightly fry the vegetables cut in julienne strips in the cheek’s oil, together with the chopped nuts. Next, add the wine and the water and bring to the boil. Immediately add the cheeks and the bay leaf and add salt to taste. Cover and cook for 2h on a low heat.
Sauté the beans previously boiled with a garlic clove. Remove the garlic and crush the beans together with the liquid cream, the salt and the pepper. Aside, sauté the asparagus sprouts already seasoned with salt and pepper.
Pour a tablespoonful of the cheeks juice. On top, place a base of the bean purée and one of the cheeks. Decorate the plate with the sprouts and sprinkle with sesame seeds.