Veal rolls with asparagus

For 4 people

Ingredients

8 thin veal cutlets

4 thin slices of cooked ham

1 gherkin, sliced

1 jar of white asparagus

1 lemon

5 button mushrooms

1 bunch of spring onions

1 glass of cooking white wine

2 tablespoons of extra virgin olive oil

20g / ¾ oz of reduced-fat butter

Preparation

Place half a slice of cooked ham on each veal cutlet, along with two asparagus and a few slices of gherkin.

Roll the cutlets and spike them with a wooden toothpick.

Heat the oil in a frying pan and sear the cutlets on high heat.

Take them out and soften the previously prepared sliced onions and mushrooms in the same pan.

Add the white wine, lemon juice then reintroduce the veal rolls.

Reduce the sauce and serve with a little fragrant rice.

Enjoy your meal!

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