Veal Scallops With Asparagus, Lime Sauce

Ingredients

some pepper to
1 t saffron threads
12 veal scallops
2 t vegetable oil
1 5/8 c dry wine
1 lime zest
1 t lime juice
4 t cream
12 green peppercorns
1 lb asparagus
1/2 teaspoon 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.