Veal Tenderloins With Asparagus and Lime

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Total Time
10 mins
20 mins

From an old Elle magazine recipe card.

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  1. Wash and peel the asparagus.
  2. Place in salted boiling water and cook 5-8 minutes, until just tender.
  3. Remove the asparagus from heat and drain in colander, keep warm.
  4. Dust veal slices on both sides with 1/2 teaspoons of the saffron, flour and salt and pepper to taste.
  5. Heat the oil in the skillet.
  6. Add veal slices and brown evenly on both sides; about 5 minutes cooking time in all.
  7. Remove slices to serving platter; keep warm.
  8. Deglaze skillet with the wine.
  9. Add the zest and juice of lime along with the remaining saffron.
  10. Bring to a boil and reduce until liquid is somewhat syrupy.
  11. Stir in the cream. Bring to a second boil; add the peppercorns.
  12. Arrange the veal slices on a serving platter and surround with the asparagus and top with the sauce.