Ingredients
- 12 veal scallops
- 12 green peppercorns
- 1 lime zest
- 400 ml dry wine (white)
- 350 gr asparagus
- 20 ml cream (heavy)
- 10 ml vegetable oil
- 5 ml lime juice (fresh)
- 1 gr saffron threads
- 1 gr 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.
