Heat oil and 55g of butter in a large pan and cook veal to your preference.
Remove veal, discard fat, and reduce stock and wine in the pan by half.
Whisk egg yolks, mustard, and lemon juice while slowly adding oils to create mayonnaise.
Incorporate pea purée and seasoning into the mayonnaise mixture.
Combine tomatoes, peppercorns, parsley, oil, and vinegar with the pan reduction for the vinaigrette.
Boil asparagus in salted water for 3 to 5 minutes then chill in iced water.
Drain asparagus and sauté chopped stalks and tips in the remaining butter for 3 minutes.
Plate veal over mayonnaise and asparagus stalks, drizzling vinaigrette around and topping with tips.