Title: Veal scallops with asparagus, lime sauce
 Categories: Vegetables
      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.