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Yield:
4 servings
Ingredients:
Instructions:
Instructions: Cook the saffron risotto rice as per the pack instructions.
Cook the fresh asparagus in boiling water for approximately 5-7 minutes. Heat the oil in a large frying pan and cook the veal for approximately 3-4 minutes on each side. Add the asparagus pieces to the saffron risotto rice and serve with the veal escalopes. NOTES : An impressive dish made with ease. Email this Recipe:
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