Veal Tenderloins With Asparagus and Lime

• 1 lb fresh asparagus, small
• 6 veal cutlets, sliced from the tenderloin, 1/2-inch thick
• 1 teaspoon saffron thread
• 2 tablespoons all-purpose flour
• salt
• pepper
• 2 tablespoons oil
• 1 23 cups dry white wine
• 1 lime, juice and zest of
• 4 tablespoons heavy cream, and use creme fraiche
• 12 green peppercorns

1. Wash and peel the asparagus.
2. Place in salted boiling water and cook 5-8 minutes, until just tender.
3. Remove the asparagus from heat and drain in colander, keep warm.
4. Dust veal slices on both sides with 1/2 teaspoons of the saffron, flour and salt and pepper to taste.
5. Heat the oil in the skillet.
6. Add veal slices and brown evenly on both sides; about 5 minutes cooking time in all.
7. Remove slices to serving platter; keep warm.
8. Deglaze skillet with the wine.
9. Add the zest and juice of lime along with the remaining saffron.
10. Bring to a boil and reduce until liquid is somewhat syrupy.
11. Stir in the cream.
12. Bring to a second boil; add the peppercorns.
13. Arrange the veal slices on a serving platter and surround with the asparagus and top with the sauce.

fresh asparagus, veal cutlets, saffron thread, flour, salt, pepper, oil, white wine, lime, heavy cream

Taken from www.food.com/recipe/veal-tenderloins-with-asparagus-and-lime-211123 (may not work)