---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VEAL SCALLOPS WITH ASPARAGUS, LIME SAUCE
  Categories: Vegetables
       Yield: 4 servings
  
       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
  
   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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