Veal and Asparagus Bundles

  • 1 lb veal scallopini (approx. 4 pieces)   #28257
  • 4  asparagus spears, blanched   #18100
  • 1/2 cup  shredded  Asiago cheese   #20781
  • 1/2 tsp  freshly ground pepper   #14030   
  • 4  thin slices, prosciutto ham   #29260
  • 24  small sage leaves    

  • Arrange one slice of veal on a clean work surface.
  • With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
  • Sprinkle with 2 tbsp (30 mL) of the Asiago cheese and sprinkle with one quarter of the pepper. Roll up.
  • Wrap a piece of prosciutto to fit over the veal, arranging six small sage leaves in between the prosciutto and veal; secure with six toothpicks at regular intervals.
  • Repeat process with remaining pieces of veal and ingredients.
  • Heat grill to medium and grease. 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 5 minutes.
  • Slice each roll into 6 pieces.
  • Makes 24 pieces.