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VEAL SCALLOPS WITH ASPARAGUS, LIME SAUCE

Ingredients: 1 Teaspoon(s) Saffron threads,divided 2 Tablespoon(s) All-purpose flour 12 Veal scallops 2 Tablespoon(s) White wine 1 2/3 Cup(s) Bouillon cube 1 Teaspoon(s) Lime zest 1 Tablespoon(s) Fresh lime juice 4 Tablespoon(s) Bacon strips cut into 2" 12 green peppercorns 1 Pound(s) Asparagus,fresh,sm,blanched Directions: 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.
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