Ingredients
- 12 veal scallops
- 12 green peppercorns
- 1 lime zest
- 1 5/8 c dry wine (white)
- 1 lb asparagus
- 4 t cream (heavy)
- 2 t vegetable oil
- 1 t lime juice (fresh)
- 1 t saffron threads
- 1/2 teaspoon salt and pepper
- some pepper to
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.
