Veal Asparagus Bundles

• 1 lb veal, scalloppine about 4 large pieces
• 4 asparagus spears, blanched
• 1/2 cup asiago cheese, grated
• 1/2 cup fresh ground pepper
• 4 thin slices prosciutto or 4 serrano ham
• 24 small sage leaves

1. Arrange 1 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.
2. Sprinkle with 2 tablespoons 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 6 small sage leaves in between the prosciutto and veal, secure with 6 toothpicks at regular intervals.
3. Repeat process with remaining pieces of veal and ingredients. Heat grill to medium; grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
4. Let sit for 5 minutes. Slice each roll into 6 pieces.

veal, asiago cheese, fresh ground pepper, serrano ham, sage

Taken from www.food.com/recipe/veal-asparagus-bundles-425517 (may not work)