Blue Cheese Veal Involtini

If your butcher has not already flattened the escalopes, do this with a rolling pin. Cut the escalopes in half and season with salt and pepper on both sides. Chop the blue cheese into smallish pieces, put a couple of tablespoonfuls of the cheese on an escalope, roll up the escalope and tie with some string  Picture  .

Trim the asparagus, put in an ovenproof dish, coat with a little olive oil and season with salt and pepper. Top and tail the courgettes, cut into slices and season with salt and pepper. Put a couple of tablespoonfuls of olive oil in a frying pan.

Quickly brown the escalope rolls all over in a little olive oil and then pour off the oil. Pour over the mixed single and double cream until the rolls are about half covered. Finish in the the oven at 375°F/190°C/Reg5 turning once about half way through for ten minutes or so. Put the asparagus at the same time and turn also about half way through.

Meanwhile quickly saute the courgettes. If the asparagus is just tender take out, otherwise cook for a further few minutes until it's done.

When done remove the veal, take off the string and put to one side. Stir the cream until smooth, add more cheese if necessary and then pour over the veal.

Put some asparagus on the serving plates surrounded by some courgettes, put the veal rolls on top, pour over some cream sauce and serve  Zoom  .