Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Veal cutlets (1/4" thick;
-sirloin cut)
Salt pepper
Flour butter
24 Asparagus spears, warmed;
-cooked tender
2 T Beef stock

----------------------SAUCE BÉARNAISE---------------------------
1 c Wine vinegar
1 c Wine, white, dry
8 T Shallots, minced
4 T Tarragon, fresh
4 T Parsley, minced
4 T Chives, snipped
Salt; to taste
Black pepper; to taste

Flatten the cutlets, lightly, on both sides with a mallet, heavy
knife or rolling pin (a 2 x 4 works well). Season with salt and
black pepper. Dip in flour. Saut? in butter over a moderate heat,
turning the cutlets several times until done to golden brown. Place
on a large warmed platter. Pour the beef stock into a hot saut? pan.
Let it cook a minute or so, then pour over the cutlets. Place four
asparagus spears on top of each cutlet and sauce with spoonful of the
béarnaise sauce.

Sauce: Boil wine vinegar and dry white wine with minced shallots
fresh tarragon minced parsley and chives, salt and black pepper to
taste. Boil until reduced by two thirds.

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