Veal Chops With Basil Butter

• 4 tbsp unsalted butter, softened
• 1 tsp lemon zest
• 1 tsp lemon juice
• 2 tbsp fresh basil, chopped
• 1 tbsp shallot, finely chopped
• None None Veal Chops
• 6 None veal chops, trimmed
• 2 bunches asparagus, ends trimmed
• 1 tbsp extra virgin olive oil, plus extra to serve
• None None lemon wedges, to serve

1. To make the basil butter, cream butter until smooth. Add lemon zest, lemon juice, basil and shallot. Season. Shape into a log and wrap in plastic wrap. Chill for 1 hour, until firm.
2. Preheat broiler. Season veal chops. Cook for 4 mins per side, until browned but still slightly pink inside.
3. Meanwhile, toss asparagus with olive oil. Cook on a preheated grill pan for 3-5 mins, turning frequently, until well browned. Season and drizzle with the extra olive oil. Arrange on serving plates.
4. Place a veal chop on top of asparagus with a knob of basil butter. Serve with lemon wedges.

unsalted butter, lemon zest, lemon juice, fresh basil, shallot, veal chops, veal chops, bunches, extra virgin olive oil, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/27958 (may not work)