Let the veal blade reach room temperature. Place in a kamado (Big Green Egg, Kamado Joe, Bastard, Grill Guru) at 130-140°C (266-284°F) and roast for about 2 hours until done.

Wrap the bulb of garlic in aluminium foil along with some olive oil, thyme, salt and pepper and roast on the outer edge in the kamado for about 45 minutes. Wash and cut the potatoes and peppers into wedges, place on a tray and drizzle with oil and salt and pepper, then roast for about 20-30 minutes.

Drizzle the asparagus with oil, salt and pepper and grill for 5-10 minutes.

Let the veal blade rest for 10 minutes after roasting and cut into slices, then add a little salt and pepper.

Dress the vegetables on the plates, place the veal blade on top and squeeze out the garlic - which will be deliciously soft - over it. Finish with some gravy of your choice and some thyme leaves.

Bon appétit!