Veal and Asparagus Rolls with Herb Oil
Rinse the asparagus, peel the bottom third and cut off woody ends. Blanch in boiling salted water for 5 minutes, then quench in ice water.
Rinse the lemon in hot water, pat dry, zest the bowl and squeeze the juice. Rinse the herbs, shake dry and pluck off the leaves / tips. Puree lemon zest and herbs with 100 ml (approximately 1/2 cup) olive oil. Rinse the meat, pat dry and possibly pound a little flatter. On each cutlet place a slice of prosciutto and asparagus then wrap into a spiral, ham side out. Cook the rolls in the remaining oil in a roasting pan on all sides for about 3 minutes. Deglaze with the lemon juice and let simmer slightly. Place the rolls on plates, season with ground pepper and serve drizzled with herb oil.