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  • Menu for 4 persons
  • Preparation time 20 minutes


  • 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.


  • 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

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