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.