PREPARATION

Cook the beautiful asparagus 3-4 minutes in lightly salted water. Drain and save the cooking liquid. Drain.

Place the veal cutlets between two sheets if necessary cling film and beat them with a mallet until thin slices. Season to taste with salt and pepper. Garnish the meat with a slice of ham and cheese and place in the middle 2-3 asparagus per serving. Roll the meat tightly. Use kitchen twine or coctail sticks to keep. The rolls together

Heat some butter and olive oil with the sage leaves in a pan. Fry the rolls around in there to.

Peel and chop the shallot and garlic. Put them in the pan and cook for 2 minutes. Pour in the wine and simmer, in boiled down to the wine by half. Add the broth and 150 ml of the asparagus moisture. Let simmer on low heat for about 20 minutes, or until the meat is tender and the sauce lightly boiled. Season with salt and pepper, a few drops of lemon.

Serve with a green salad.