Ingredients
8 asparagus spears-blanched
4 pieces of Veal Scallopini
4 slices of proscuitto
4 sliuces of provolone cheese
flour
salt and pepper
3 tablespoons of butter
1/2 cup of olive oil
1/4 cup of Marsala Wine
1/2 cup of Beef Broth
fresh chopped parsley
kitchen string
Directions
Place a piece of proscuitto, cheese and 2 pieces of asparagus on Veal with ends sticking out.
Roll up and tie with kitchen string.
Dredge in flour and season with salt and pepper
Heat 2 tablespoons of the butter and olive oil and saute the rolls until brown
Remove and keep on a warm plate
Add the Marsala wine and the beef broth to the pan and bring to a boil scraping the bits on the bottom for 3-4 minutes. Season with more salt and pepper then add Veal back to the pan.
Turn off stove and add the remaining butter and sprinkle with parsley.
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