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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Veal Asparagus Bundles Recipe

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This recipe for Veal Asparagus Bundles is from Mange! Mange!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
500 g (1 lb) veal scaloppini (approximately 4 pieces)
8 asparagus spears, blanched
1/2 c. grated Asiago cheese
1/2 tsp freshly ground pepper
8 thin slices prosciutto or Serrano ham
24 small sage leaves
Directions:
Directions:
Arrange one slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange two asparagus spears in the bottom third, closest to you. Sprinkle with one-quarter (30 ml (2 tbsp)) of the Asiago cheese and one-quarter of the pepper. Roll up. Wrap with two pieces of prosciutto to fit over the veal, arranging the sage leaves in between the prosciutto and the veal; secure with 6 toothpicks at regular intervals. Repeat the process with remaining pieces of veal and ingredients.

Heat grill to medium and grease. (We used the Foreman grill.) Arrange veal rolls on greased grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side. Let sit for 5 minutes. Slice each roll between the toothpicks and serve.
Number Of Servings:
Number Of Servings:
24 pieces
Personal Notes:
Personal Notes:
Note: We actually made between 6 and 8 per roll, depending on the size of the veal, and we ended up using 4 pieces of prosciutto per roll, in order to cover the veal.

 

 

 

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