|8 each 4 – 5oz. Veal scaloppini||2 lbs. White asparagus||4 each Sage leaves||4 each Parma ham slices, thin sliced|
|1 oz. Wheat flour||3 Tbsp. Olive oil||To taste Freshly ground pepper||To taste Sea salt|
FOR THE SAUCE
|4 floz. White wine||4 oz. Crème fraîche||To taste Sugar|
|To taste Sea salt||To taste Freshly ground pepper|
Peel the asparagus and cut off the woody ends. Boil the asparagus in salt water until tender, for about 10-12 minutes. The length of time depends on the thickness of the asparagus. Drain and keep warm.
Lay the slices of veal next to each other on a chopping board, cover with cling film and flatten them using the base of a pan. Lay a slice of parma ham and a sage leaf on top of four of the slices of veal. Lay another slice of veal on top and fasten together with a cocktail stick. Season with pepper and sprinkle with flour.
Heat the olive oil in a pan and fry the meat on both sides for 2-3 minutes. Remove the meat from the pan and keep warm.
Add the white wine to the residue in the pan and let it reduce a little to form the basis for the sauce. Stir in the double cream and season to taste with salt, pepper and a little sugar.
Serve the Saltimbocca and asparagus on warm plates and garnish with some sauce. Serve the remainder of the sauce in a sauce boat on the side. Delicious with a crisp green salad.