1 1/2 lb (675 g) veal sweetbreads

24 small white button mushrooms, approximately

5 large asparagus, blanched and cut into 1-inch (2.5-cm) pieces

1 red bell pepper, seeded and cut into 16 cubes

1/4 cup (60 ml) melted butter, for brushing

8 long wooden skewers, soaked in water for 30 minutes

8 metal skewers

Place the sweetbreads in a bowl, cover them with cold water and refrigerate for about 4 hours, changing the water two to three times. Drain.

In a saucepan, place the sweetbreads and cover with salted water. Bring to a boil. Reduce the heat and simmer for about 5 minutes. Remove from the heat, rinse under cold water and drain well. With your fingers, remove the thin membrane on the sweetbreads and break into 2.5 cm (1 inch) pieces.

Preheat the grill, setting the burners on medium. Oil the grate.

Thread the pieces of sweetbreads on the skewers alternately with the mushrooms, asparagus, and bell pepper pieces. Brush with butter. Season with salt and pepper. Grill the skewers for 3 to 4 minutes per side, basting with butter while cooking.

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