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Veal scallops with asparagus~ lime sauce

Yield: 4 Servings

Ingredients:

• 1 ts Saffron threads divided
• 2 tb All-purpose flour Salt to taste Pepper to taste
• 12 Veal scallops
• 2 tb Vegetable oil
• 1 2/3 c Dry white wine
• 1 ts Lime zest
• 1 tb Fresh lime juice
• 4 tb Heavy cream
• 12 Green peppercorns
• 1 lb Asparagus

Instructions:

fresh sm blanched 1. Combine 1/2 teaspoon saffron threads with flour salt and pepper. Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides about 5 minutes total. Remove veal to serving platter and keep warm. 2. Deglaze skillet with wine then add lime zest lime juice and remaining saffron. Bring lime mixture to a boil and reduce to the consistency of syrup. Stir in heavy cream bring to another boil and stir in peppercorns. Surround veal scallops with asparagus and top with sauce.

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