Asparagus Wrapped in Veal Tenderloin with Herb Oil

Ingredients

• 12 green asparagus spears
• Salt
• 0.5 untreated lemon
• 1 handful herbs (parsley and dill)
• 120 ml olive oil
• 12 thin veal cutlets
• 12 slices Parma ham (very thin)
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the asparagus, peel the lower third and trim the woody ends. Blanch in boiling salted water for about 5 minutes, then shock in ice water.

2. 2.

   Heat the lemon, pat dry, zest and juice it. Wash the herbs, shake dry and pick off leaves or tips. Blend the lemon zest and herbs with 100 ml olive oil. Rinse the veal cutlets, pat dry and lightly pound if needed. Place a slice of Parma ham on each cutlet and wrap the asparagus spirally around it (ham side outward). Cook the rolls in the remaining oil in a pan for about 3 minutes until golden.

3. 3.

   Deglaze with lemon juice and reduce slightly. Arrange the spears on plates, season with pepper and drizzle with the herb oil before serving.