Barbecued Veal Chops and Asparagus

Make a marinade of five to one olive oil to lemon juice. add a good handful of fresh rosemary and season with salt. Add the veal cutlets and marinade prefereably for at least eight hours turning every now and again  Picture  .

Trim the aparagus, cut the baby courgettes into one inch slices and thread on to skewers. Paint the asparagus and courgettes liberally with olive oil and season with salt and fresh black pepper. Chop some fresh basil.

When the barbecue is ready put on the veal chops and barbecue not too close to the fire until nicely brown using a pointed knife or skewer to ensure the chops are still moist and not overcooked. When ready take off the chops and allow to rest for a good ten minutes to ensure they are tender.

Add the asparagus to the veal chops on the barbecue and cook turning occasionally until nicely coloured  Picture  . Take off the heat and barbecue the skewers of courgettes  Picture  .

When everything is ready add the chops, asparagus and courgettes to serving dishes, flake some parmesan over the asparagus, pour over a tablespoonful of the marinade, and add some chopped basil over the courgettes. Serve  Zoom  .