Preparation
- Preheat the oven to 180 °C (Gas Mark 4).
- Peel the asparagus and chop off the ends. Cook in salted water for 5 minutes. Drain.
- Melt the butter in a saucepan before adding the finely chopped sage leaves. Leave to infuse the flavours for 5 minutes.
- Spread the sage butter over the veal escalopes. Put 4 asparagus in the centre of each escalope, add salt and pepper to taste, then roll up the escalopes and tie them up. Put them in a baking dish and drizzle the remaining butter over the top. Bake in the oven for 20 minutes, turning them over halfway through.
- Take them out of the oven and serve together with Tête de Moine AOP rosettes.
Ingredients
- 8 Tête de Moine AOP rosettes
- 50 g butter
- 4 veal escalopes, each weighing 150 g
- 16 green asparagus
- 8 sage leaves
- Fleur de sel and freshly ground pepper
