Serves 4Ingredients8 Veal Scallopini or 500g of veal cutlets pounded to 1/4 inch (2omm) thick and cut into 8 pieces1lb slender asparagus spears, trimmed 450g ( about 5 spears per person )4 tablespoons olive oil¼ cup finely chopped shallots 60ml2 cups frozen petite peas thawed 500ml¾ cup canned low-salt chicken broth 180ml3 teaspoons minced fresh tarragon 15mlDirectionsCook asparagus in a pot or skillet of boiling salted water until crisp-tender, about 3 minutes.Drain and set aside.Heat skillet over medium heat adding 1 tablespoon of olive oil.Add shallots and sauté for about 1 minute.Add peas and sauté for 2 minutes.Add broth.Bring to simmer for about 5 minutes.Transfer mixture to blender or use a bowl and a hand held one.Add 1 teaspoon (5ml) tarragon.Purée until smooth, about 3 minutes.Season pea coulis with salt and pepper and set aside.If using cutlets - pound each veal piece between sheets of plastic wrap to scant ¼ inch thickness (20mm)For a further demonstration of this see our video from the Cutting Board series – Tenderizing veal- making scallopini Heat a skillet with 2 tablespoons of olive oil to medium-high heat. Season veal scallopini peices with salt and pepper.Working in batches, add veal to skillet, sauté until brown and just cooked through, about 20 seconds per side.Transfer veal to a platter and cover with foil.Heat 1 tablespoon of olive oil in a skillet.Transfer the asparagus and remaining 2 teaspoons (10ml) tarragon.Sauté over medium-high heat until asparagus is heated through, about 2 minutes.Re-warm coulis in heavy small saucepan over medium-low heat.Spoon 3 tablespoons (15ml) pea coulis onto each of 4 plates.Place veal on top of the pea coulis.Arrange asparagus alongside veal Scallopini.We served with 2 scoups of purreed Garlic potatoes and fresh chives per servingRecipe Source adapted for Veal Recipe Show from original recipe in Bon Appétit April 1999 Less