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Nutrition Facts

Serving Size 1 (410g)

Recipe makes 4 servings

The following items or measurements are not included below:

16 slices prosciutto

Calories 510
Calories from Fat 287 (56%)
Amount Per Serving %DV
Total Fat 31.9g 49%
Saturated Fat 9.8g 48%
Monounsaturated Fat 12.2g
Polyunsaturated Fat 7.1g
Trans Fat 0.0g
Cholesterol 165mg 55%
Sodium 402mg 16%
Potassium 1033mg 29%
Total Carbohydrate 14.5g 4%
Dietary Fiber 3.7g 14%
Sugars 4.1g
Protein 42.3g 84%

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Veal and Asparagus With Basil Mayonnaise

Recipe #299542 | 30 min | 15 min prep | add private note
The Flying Chef

By: The Flying Chef
Apr 20, 2008

This meal is quick to make and very light and healthy, makes for a great summertime dinner that you can have on the table in 30 Min's, so a great after work recipe. I used veal scallops and did 4 per person, about 200g in weight for each person. I know this cut can be quite expensive so feel free to make this with veal cutlets of similar weight, taste just as good but kinder on the wallet. I used the scallops, as hubby had just come home from a business trip and wanted a light meal as he is never to hungry after a long flight, but I also wanted something a little more special hence the cut.

SERVES 4 (change servings and units)

Ingredients

Basil Mayonnaise

Directions

  1. 1
    Top each scallop with a basil leaf and wrap prosciutto around each.
  2. 2
    Heat oil in a large frying pan, cook veal about 3-4 Minutes a side or until cooked through.
  3. 3
    Boil, steam or microwave asparagus until tender.
  4. 4
    Basil Mayonnaise.
  5. 5
    Combine mayo and lemon juice in a bowl, mix well, stir in chopped basil.
  6. 6
    To Serve: Arrange asparagus on a plate top with veal and dollop mayo on each.

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