Veal With Sweet Potatoes, Asparagus And Caper Sauce - cooking recipe

Ingredients

1 lb sweet potatoes, peeled, halved lengthwise, sliced
8 None thin veal steaks
1 lb asparagus, ends trimmed
4 tbsp margarine
2 tbsp lemon juice
2 tbsp baby capers
1 clove garlic, minced
2 tbsp fresh oregano, chopped
1 1/4 cups baby spinach

Preparation

Preheat a grill pan over high heat. Lightly coat sweet potatoes, veal and asparagus with oil. Grill sweet potatoes for 3-4 mins per side, until tender. Set aside. Grill veal and asparagus for 1-2 mins per side, or until cooked to your liking. Set aside. Cover veal with foil and set aside to rest for 5 mins.
Meanwhile, for the caper sauce, melt margarine in a small saucepan over low heat. Add lemon juice, capers and garlic. Cook, stirring, for 1 min, or until hot. Add oregano.
To serve, arrange sweet potatoes, spinach, asparagus and veal on serving plates. Top with caper sauce.