1 t Saffron threads,divided

2 T All-purpose flour

Salt to taste Pepper to taste 12 Veal scallops

2 T Vegetable oil

1 2/3 c Dry white wine

1 t Lime zest

1 T Fresh lime juice

4 T 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.