Veal Scallops With Asparagus Lime Sauce

Ingredients

      1  ts     Saffron threads,divided     
      2  tb     All-purpose flour     
            Salt to taste     
            Pepper to taste     
      12       Veal scallops     
      2  tb     Vegetable oil     
      1 2/3  c     Dry white wine     
      1  ts     Lime zest     
      1  tb     Fresh lime juice     
      4  tb     Heavy cream     
      12       Green peppercorns     
      1  lb     Asparagus,fresh,sm,blanched     
 
Instructions
             
      1.     Combine 1/2 teaspoon saffron threads with flour, salt and pepper. Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides, about 5 minutes total. Remove veal to serving platter and keep warm.
     
      2.     Deglaze skillet with wine, then add lime zest, lime juice and 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.

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