Veal and Asparagus With Basil Mayonnaise |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This meal is quick to make and very light and healthy, makes for a great summertime dinner that you can have on the table in 30 Min's, so a great after work recipe. I used veal scallops and did 4 per person, about 200g in weight for each person. I know this cut can be quite expensive so feel free to make this with veal cutlets of similar weight, taste just as good but kinder on the wallet. I used the scallops, as hubby had just come home from a business trip and wanted a light meal as he is never to hungry after a long flight, but I also wanted something a little more special hence the cut. Ingredients:
800 g veal scallops, i allow for 4 scallops per person |
16 basil leaves |
16 slices prosciutto |
650 -700 g asparagus spears, trimmed (thin stalked) |
1 tablespoon olive oil |
1/2 cup mayonnaise |
2 1/2 tablespoons fresh basil, finely chopped |
1 tablespoon lemon juice |
Directions:
1. Top each scallop with a basil leaf and wrap prosciutto around each.
2. Heat oil in a large frying pan, cook veal about 3-4 Minutes a side or until cooked through.
3. Boil, steam or microwave asparagus until tender.
4. Basil Mayonnaise.
5. Combine mayo and lemon juice in a bowl, mix well, stir in chopped basil.
6. To Serve: Arrange asparagus on a plate top with veal and dollop mayo on each.
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