1 Lemon

1 lb. very thin Asparagus Tips

2 ripe Haas Avocados

2 T. EVOO plus more for drizzling

1 ¼ lb. Veal Scallopine

Pepper

1 T. Flour, plus more for dredging

3 T. Butter, cut into pieces

½ C. Dry White Wine

1 C. Chicken Stock

2 T. chopped fresh Thyme Leaves

2 tsp. Dijon Mustard

1/3 C. Cream or Half and Half

3 T. chopped fresh Chives

In a large saucepan, bring 1 inch of water to a boil. Salt the water and add a couple of curls of rind from the lemon and the asparagus tips. Cook for 3 minutes; drain and reserve. Remove pits from avocados. Scoop out the flesh and slice. Dress them with lemon juice, a drizzle of EVOO and a pinch of salt and reserve. Preheat your largest skillet over medium heat. Season veal with salt and pepper on both sides. Dredge in flour. Add 2 T. of EVOO and 2 T. Butter to skillet. When melted, add veal and cook for 2 minutes on each side, or until evenly light golden in color. Place veal on platter under loose tent of foil. Add remaining T. of butter and the flour to the skillet. Cook a minute, then whisk in wine and scrape up the pan drippings with a wooden spoon. Whisk the stock into the wine and add thyme, salt, pepper and mustard. Stir in cream and remove from heat. Arrange asparagus and sliced avocados over the veal and pour a little sauce over the top. Garnish with chopped chives and serve.

 

 

 

Yield:

Calories:

Fat:

Fiber: