Veal and Asparagus With Basil Mayonnaise

The Flying Chef's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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

Basil Mayonnaise

• 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.