This dish is one buttery, delicious, edible ode to spring. (Also, the flavor is so sexy, it could bring on some serious birds-and-bees action!)
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
In a large saucepan, bring 1 inch of water to a boil. Salt the water. Add a couple of curls of rind from the lemon and the asparagus tips. Cook the tips for 3 minutes, then drain and reserve.
Step 2
Cut into and all around the pits of the avocados. Scoop the flesh from the avocados, and slice. Dress the sliced avocados with a little lemon juice, a drizzle of EVOO, and a pinch of salt and reserve.
Step 3
Preheat your largest skillet over medium heat. Season the veal with salt and pepper on both sides. Dredge the scallopine in a little flour. Add the 2 tablespoons of EVOO and 2 tablespoons of the butter to the hot skillet. When the butter melts into the oil, add the veal and cook for 2 minutes on each side, or until evenly light golden in color. Place the veal on a platter under a loose tent of foil.
Step 4
Add the remaining tablespoon of butter and the tablespoon of flour to the skillet. Cook for 1 minute, then whisk in the wine and scrape up the pan drippings, with a wooden spoon. Whisk the stock into the wine and add the thyme, salt, pepper, and mustard. Stir in the cream, then remove from the heat.
Step 5
Arrange the asparagus and sliced avocados over the veal and pour a line of sauce over the top. Garnish the dinner plates or platter with chopped chives and serve.
