Fry the kidney in foaming butter and then slice. Add reserved asparagus onion and next 5 ingredients to wok. To serve make an oval with the pine nut purée then place the white asparagus down the middle of the plate. Stir fry for 3 to 4 minutes or until vegetables are crisp tender. Add the veal and fry gently for 2 3 minutes without turning until golden brown on one side.

Turn the veal over add the garlic and thyme and fry for 2 3 minutes or until the veal is golden brown. Lay 1 2 slice of prosciutto on top of each slice of veal. Season each veal cutlet with salt pepper and garlic powder. Cook until onion is transparent. Give fried veal and asparagus 4 5.

They should be fork tender. On each of four of the cutlets place 1 slice of cheese 2 spears of asparagus one slice of prosciutto and another slice of cheese on top. Grill turning until grill marks are on all sides and veal is cooked and cheese is melted about 3 minutes per side. Blanch asparagus spears in boiling water for 3 5 minutes depending on thickness. Cover and bake 1 1 2 hours or until meat is tender.

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Return veal to wok. Remove veal from pan and set aside. Give fried veal and asparagus 2 5. Dredge the veal in the flour and shake off any extra flour. Blanch the asparagus in boiling salted water until just cooked but still slightly crunchy about 3 minutes for medium spears.

Let sit for 5 minutes. Heat grill to medium. Mix lemon juice broth flour and seasonings until well blended. In a dutch oven brown the veal in hot oil. Place the flour in a shallow dish.

Give fried veal and asparagus 1 5. Slice the veal and place on top. Place asparagus on baking sheet drizzle with olive oil and season with salt and pepper. Top each stack with a second cutlet folding under and pressing the edges together to make a package. Give fried veal and asparagus 3 5.

Slice each roll into 6 pieces. Add oil and heat at medium high 375 degrees f until hot. Cook asparagus until tender crisp. Remove veal from wok with a slotted spoon and set aside. Place two asparagus spears on each and roll up.

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Heat 1 tablespoon each of butter and olive oil in large skillet over medium high heat and cook veal for two minutes on each side. Add veal and stir fry for 5 minutes or until browned. Stir in 1 teaspoon salt and one eighth teaspoon white pepper. Pound to make thinner if needed. Add more broth if needed.

Put the remaining garnish on and around the asparagus. Select rating give fried veal and asparagus 1 5 give fried veal and asparagus 2 5 give fried veal and asparagus 3 5 give fried veal and asparagus 4 5 give fried veal and asparagus 5 5. Salt the veal slices. Stir into veal and serve immediately. Repeat process with remaining pieces of veal and ingredients.

Add cheese and marjoram leaves. Season veal with salt and pepper and dredge in flour. Tie securely with kitchen string. Add cheese and marjoram leaves. Put the remaining garnish on and around the asparagus.

Tie securely with kitchen string. Heat 1 tablespoon each of butter and olive oil in large skillet over medium high heat and cook veal for two minutes on each side. Slice each roll into 6 pieces. Give fried veal and asparagus 1 5. Let sit for 5 minutes.

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Season veal with salt and pepper and dredge in flour. Return veal to wok. They should be fork tender. Turn the veal over add the garlic and thyme and fry for 2 3 minutes or until the veal is golden brown. Fry the kidney in foaming butter and then slice.