Veal Scallopine with Dijon Mustard, Asparagus, and Avocados

Coarse salt
Coarse black pepper
1 lemon
1 lb very thin asparagus tips
2 ripe Hass avocados
2 T Extra virgin olive oil, plus some for drizzling
1 1/4 lbs veal scallopine
1 T flour, plus some for dredging
3 T unsalted butter, cut in small pieces
1/2 C dry white wine
1 C chicken stock or broth
2 T chopped fresh thyme leaves
2 t Dijon mustard
1/3 C cream or half-and-half
3 T chopped fresh chives

In a large saucepan, bring 1" of water to a boil.  Salt the water. Add a couple of curls of rind from the lemon and the asparagus tips.  Cook the tips for 3 minutes, then drain and reserve.

Cut into and all around the pits of the avocados.  Remove pit, scoop the flesh from the avocado, and slice.  Dress the sliced avocados with a little lemon juice, a drizzle of the olive oil, and a pinch of salt and reserve.

Preheat your largest skillet over medium heat.  Season the veal with salt and pepper on both sides. Dredge the scallopine in a little flour.  Add the 2 T of oil and 2 T of the butter to the hot skillet.  When the butter melts into the oil, add the veal and cook for 2 minutes on each side, or until evenly light golden in color. Place the veal on a platter under the loose tent of foil.

Add the remaining tablespoon of butter and the tablespoon of flour to the skillet.  Cook for 1 minute, then whisk in the wine and scrape up the pan drippings with a wooden spoon.  Whisk the stock into the wine and add the thyme, salt, pepper, and mustard.  Stir in the cream, then remove from heat.

Arrange the asparagus and sliced avocados over the veal and pour a line of sauce over the top.  Garnish the dinner plates or serving platter with chopped chives and serve.

A Rachael Ray recipe

Calories 428
Total Fat 25.1
Cholesterol 120
Sodium 343.3
Protein 27.7
Carbs 7.5
Dietary Fiber 3.5
Sugar 2