Veal involtini

Wash the asparagus and cut off the woody ends. Blanch in boiling salted water for 3 minutes and drain, reserving 45ml (3 tbsp) of the cooking water.

Place each veal escalope between two sheets of plastic wrap and pound with a meat mallet to make thin rectangles. Season lightly.

Cover each piece of veal with a slice of ham, then a slice of cheese. Place 2 asparagus spears top to tail in the middle of the veal and roll up tightly. Tie with kitchen string and roll in the flour to coat.

Heat 30ml (2 tbsp) of the butter with the oil in a frying pan and fry the rolls over low heat, turning frequently, until golden and tender, about 10 minutes. Transfer to a hot serving dish and keep warm.

Add the Marsala to the veal pan together with the reserved asparagus water and the remaining butter. Bring to the boil and simmer for 3 – 4 minutes, scraping up the bits from the base of the pan. The juices will reduce and darken.

Season to taste and serve the sauce spooned over the veal parcels.