Name: Veal and asparagus with basil mayo
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 (680g) veal cutlets; 16 fresh basil leaves; 4 slice (60g) prosciutto; 345 gram (11 ounces) asparagus, trimmed; 1 tablespoon olive oil; 1/2 cup (150g) mayonnaise; 1/3 cup fresh basil leaves, lightly packed; 1 tablespoon lemon juice

Veal and asparagus with basil mayo

These tender, juicy veal cutlets are enhanced with a fragrant basil mayo and crisp asparagus. With just 30 minutes cooking time it's a tasty dish you're sure to return to again and again.

Ingredients

4 (680g) veal cutlets

16 fresh basil leaves

4 slice (60g) prosciutto

345 gram (11 ounces) asparagus, trimmed

1 tablespoon olive oil

1/2 cup (150g) mayonnaise

1/3 cup fresh basil leaves, lightly packed

1 tablespoon lemon juice

Method

1.Preheat oven to 200°C (180°C fan forced). Oil two oven trays.

2.Place cutlets on one tray, top with basil and prosciutto (secure with toothpick, if necessary). Roast 20 minutes or until cutlets are cooked as desired.

3.Place asparagus on remaining tray, drizzle with oil, roast for last 10 minutes of cutlet cooking time.

4.Meanwhile, make basil mayonnaise. Blend or process ingredients until smooth.

5.Serve cutlets with asparagus and mayonnaise.

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Ingredients

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