Veal and Asparagus Rolls with Herb Oil

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Veal and Asparagus Rolls with Herb Oil
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in

Ingredients

for
4
Ingredients
12
½
organic Lemon
1 handful
Fresh herbs (parsley and dill)
120 milliliters
12
12 slices
Prosciutto (thinly sliced)
freshly ground Pepper

Preparation steps

1.

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.

2.

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.