Ingredients

1 1/4 pounds slender asparagus spears, trimmed

• Nonstick vegetable oil spray
• 1/4 cup finely chopped shallots
• 2 cups frozen petite peas (about 9 ounces), thawed
• 3/4 cup canned low-salt chicken broth
• 3 teaspoons minced fresh tarragon

• 6 3-ounce boneless veal round cutlets, each cut into 3 pieces

Description

Open A Bottle Of Fruity Chardonnay To Serve With This Enlightened Take On A Classic.

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