Veal Cutlets With Prosciutto And Roasted Asparagus - cooking recipe

Ingredients

4 None veal cutlets
16 None fresh basil leaves
4 slices prosciutto
12 oz asparagus, trimmed
1 tbsp olive oil
None None Basil Mayonnaise
2/3 cup mayonnaise
3 sprigs fresh basil, leaves picked
1 tbsp lemon juice

Preparation

Preheat oven to 400\u00b0F. Oil 2 baking trays.
Place cutlets on 1 prepared tray. Top with basil and prosciutto (secure with toothpick, if necessary). Bake for 20 mins, or until cutlets are cooked to your liking.
Arrange asparagus on remaining tray. Drizzle with oil and roast for last 10 mins of cutlet cooking time.
Meanwhile, to make the basil mayonnaise, blend or process mayonnaise, basil leaves and lemon juice until smooth. Serve cutlets with asparagus and mayonnaise.