How to make
Cut off the white part of the asparagus. Tie them in a bundle with kitchen twine. In a large pot, pour water, which is about 3 fingers above the bottom. Add 1 tsp. of salt.
Put the asparagus upright. Cover the pot and boil the vegetables for 5 minutes. Remove the bundle, by being careful not to ruin the tips.
Season the veal steaks with salt and black pepper. Put at the end of each steak 3-4 pcs. of asparagus and leave the tops sticking out. Roll them into rolls. Tie them with the stalks from the chives. If you don't have some, you can use kitchen twine.
In a deep frying pan pour 1/2 cup of olive oil. Put the rolls in it and fry them on all sides, until they're lightly browned.
Drizzle them with white wine and 3 1/3 tbsp (50 ml) of vegetable broth. Cover the cookware with a lid and cook them over medium heat for 10 minutes. Remove the rolls and place them onto a serving platter.
Strain the liquid in which they were boiled, add 1 tbsp. of flour, return the cookware onto the hob to thicken the sauce. Pour it over the rolls and sprinkle it with chopped chives.
Serve the Veal with Asparagus warm!
