Categories: Vegetables 
      Yield: 4 servings 
  
      1 ts Saffron threads,divided 
      2 tb All-purpose flour 
           Salt to taste 
           Pepper to taste 
     12    Veal scallops 
      2 tb Vegetable oil 
  1 2/3 c  Dry white wine 
      1 ts Lime zest 
      1 tb Fresh lime juice 
      4 tb Heavy cream 
     12    Green peppercorns 
      1 lb Asparagus,fresh,sm,blanched 
  
  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.