Summary

Ingredients

• 800 g asparaus, reen
• 3 tablespoon rapeseed oil
• Lemon peel
• sugar
• pepper
• salt
• 8 slices veal, from the back, 60 g each
• 8 slices Parma ham
• 8 leaves sage
• Oil, for frying

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Instructions

1. Remove the woody end of the green asparagus and, if necessary, peel the thicker lower half of the asparagus a little. Blanch it in simmering salted water for six to eight minutes until al dente and then immediately rinse it in ice water, so the asparagus keeps its beautiful green color. Dry the sticks with kitchen paper and marinate in a bowl with the rapeseed oil, a little sugar, salt, pepper and pieces of lemon peel. Roast on a grill or in a grill pan, depending on the season.
2. Cover the saddle of veal slices with Parma ham and use a toothpick and a leaf of sage to pin each on the meat. Oil the meat a little and put it on the grill or cook in a pan with a little oil over medium heat on both sides for about 2 minutes. If necessary, season with a little pepper.
3. Serve the saltimbocca on the green asparagus, bon appetit!