Veal Scaloppine with Spring Pea Coulis and Asparagus

Ingredients

• 1.3 pounds slender asparagus spears trimmed
• 3 teaspoons tarragon fresh minced
• 0.8 cup low-salt chicken broth canned
• 9 ounces peas frozen thawed
• 0.3 cup shallots finely chopped
• 18 ounce veal round cutlets boneless cut into 3 pieces

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• pot
• blender
• plastic wrap
• aluminum foil

Directions

1. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.
2. Drain.
3. Place asparagus in large bowl of ice water to cool.
4. Drain; pat dry.
5. Spray medium nonstick skillet with nonstick spray.
6. Heat skillet over medium heat.
7. Add shallots and sauté 1 minute.
8. Add peas and sauté 2 minutes.
9. Add broth. Bring to simmer.
10. Transfer mixture to blender.
11. Add 1 teaspoon tarragon. Purée until smooth, about 3 minutes. Season pea coulis with salt and pepper.
12. Pound each veal piece between sheets of plastic wrap to scant 1/4-inch thickness. (Can be prepared 1 day ahead. Wrap asparagus in paper towels. Cover asparagus, pea coulis and veal separately and refrigerate.)
13. Spray 2 large nonstick skillets with nonstick spray.
14. Heat over medium-high heat.
15. Sprinkle veal with salt and pepper. Working in batches, add veal to skillets; sauté until brown and just cooked through, about 2 minutes per side.
16. Transfer veal to platter. Tent with foil.
17. Divide asparagus and remaining 2 teaspoons tarragon between same 2 skillets. Sauté over medium-high heat until asparagus is heated through, about 2 minutes. Rewarm coulis in heavy small saucepan over medium-low heat.
18. Spoon 3 tablespoons pea coulis onto each of 6 plates.
19. Place veal atop coulis. Arrange asparagus alongside veal.
20. Per serving: calories, 210; total fat, 5 g; saturated fat, 1 g; cholesterol, 77 mg.
21. Bon Appétit