Veal and Asparagus With Basil Mayonnaise

• 800 g veal scallops, I allow for 4 scallops per person
• 16 basil leaves
• 16 slices prosciutto
• 650 -700 g asparagus spears, trimmed (thin stalked)
• 1 tablespoon olive oil
• 12 cup mayonnaise
• 2 12 tablespoons fresh basil, finely chopped
• 1 tablespoon lemon juice

1. Top each scallop with a basil leaf and wrap prosciutto around each.
2. Heat oil in a large frying pan, cook veal about 3-4 Minutes a side or until cooked through.
3. Boil, steam or microwave asparagus until tender.
4. Basil Mayonnaise.
5. Combine mayo and lemon juice in a bowl, mix well, stir in chopped basil.
6. To Serve: Arrange asparagus on a plate top with veal and dollop mayo on each.

veal scallops, basil, olive oil, mayonnaise, fresh basil, lemon juice

Taken from www.food.com/recipe/veal-and-asparagus-with-basil-mayonnaise-299542 (may not work)