Servings: 4
Preparation time: 30 min.
Veal cut: Veal scaloppini



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



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.