Veal Scaloppine with Spring Pea Coulis and Asparagus

• 1 1/4 pounds slender asparagus spears, trimmed
• Nonstick vegetable oil spray
• 1/4 cup finely chopped shallots
• 2 cups frozen petite peas (about 9 ounces), thawed
• 3/4 cup canned low-salt chicken broth
• 3 teaspoons minced fresh tarragon
• 6 3-ounce boneless veal round cutlets, each cut into 3 pieces

1. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.
2. Drain.
3. Place asparagus in large bowl of ice water to cool.
4. Drain; pat dry.
5. Spray medium nonstick skillet with nonstick spray.
6. Heat skillet over medium heat.
7. Add shallots and saute 1 minute.
8. Add peas and saute 2 minutes.
9. Add broth.
10. Bring to simmer.
11. Transfer mixture to blender.
12. Add 1 teaspoon tarragon.
13. Puree until smooth, about 3 minutes.
14. Season pea coulis with salt and pepper.
15. Pound each veal piece between sheets of plastic wrap to scant 1/4-inch thickness.
16. (Can be prepared 1 day ahead.
17. Wrap asparagus in paper towels.
18. Cover asparagus, pea coulis and veal separately and refrigerate.)
19. Spray 2 large nonstick skillets with nonstick spray.
20. Heat over medium-high heat.
21. Sprinkle veal with salt and pepper.
22. Working in batches, add veal to skillets; saute until brown and just cooked through, about 2 minutes per side.
23. Transfer veal to platter.
24. Tent with foil.
25. Divide asparagus and remaining 2 teaspoons tarragon between same 2 skillets.
26. Saute over medium-high heat until asparagus is heated through, about 2 minutes.
27. Rewarm coulis in heavy small saucepan over medium-low heat.
28. Spoon 3 tablespoons pea coulis onto each of 6 plates.
29. Place veal atop coulis.
30. Arrange asparagus alongside veal.

vegetable oil spray, shallots, petite peas, chicken broth, tarragon, veal round cutlets

Taken from www.epicurious.com/recipes/food/views/veal-scaloppine-with-spring-pea-coulis-and-asparagus-101385 (may not work)