Nice, easy and so simple.
12 young asparagus spears
Kosher salt and freshly ground black pepper
3 (2-ounce) pieces veal scaloppine (recommended: Provimi veal)
6 slices of goat cheese
1 tablespoon olive oil
Preheat the ovem to 400 degrees F.
Cut the veal scaloppine in 1/2 and season generously with salt and pepper.
Lay a slice of goat cheese and 1 piece of asparagus on the veal.
Roll the veal scaloppine around the cheese and asparagus.
In an large pan over medium high heat olive oil. Place rolls in the pan, seam side down, and cook for 3 minutes.
Turn the rolls over and sear the other side for 3 minutes. Transfer to a baking sheet and bake for about 7 minutes until the cheese is melted.
Serve with mashed potatoes.