Asparagus Veal Cordon Bleu

• 8 fresh asparagus spears, trimmed
• 2 tablespoons water
• 2 veal cutlets (6 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 large fresh mushrooms, sliced
• 2 thin slices prosciutto or deli ham
• 1/2 cup shredded Italian cheese blend

1. Place asparagus and water in an 11x7-in. microwave-safe dish. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain and set aside.
2. Flatten veal to 1/4-in. thickness; sprinkle with salt and pepper. In a small skillet, saute garlic in oil. Add veal; brown for 2-3 minutes on each side.
3. Transfer to an ungreased 11x7-in. baking dish. In the pan drippings, saute mushrooms until tender; spoon over veal. Top each with four asparagus spears and a slice of prosciutto. Sprinkle with cheese. Bake, uncovered, at 350u0b0 for 5-10 minutes or until juices run clear.

water, veal cutlets, salt, pepper, garlic, olive oil, fresh mushrooms, thin slices prosciutto, italian cheese

Taken from www.tasteofhome.com/recipes/asparagus-veal-cordon-bleu/ (may not work)