Title: Veal Scallops with Asparagus, Lime Sauce
Categories: Vegetable
Yield: 4 Servings

1	ts	Saffron threads,divided
2	tb	All-purpose flour
		Salt to taste
		Pepper to taste
12		Veal scallops
2	tb	Vegetable oil
1 2/3	c	Dry white wine
1	ts	Lime zest
1	tb	Fresh lime juice
4	tb	Heavy cream
12		Green peppercorns
1	lb	Asparagus,fresh,sm,blanched

1. Combine 1/2 teaspoon saffron threads with flour, salt and pepper. Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides, about 5 minutes total. Remove veal to serving platter and keep warm.

2. Deglaze skillet with wine, then add lime zest, lime juice and remaining saffron. Bring lime mixture to a boil and reduce to the consistency of syrup. Stir in heavy cream, bring to another boil and stir in peppercorns. Surround veal scallops with asparagus and top with sauce.

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