Veal Scallops With Asparagus, Lime Sauce

Ingredients

some pepper to
1 gr saffron threads
12 veal scallops
10 ml vegetable oil
400 ml dry wine
1 lime zest
5 ml lime juice
20 ml cream
12 green peppercorns
350 gr asparagus
1 gr salt and pepper

Instructions

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.