Ingredients:
- 1 kg veal slices,
- 500 g green thin asparagus (COD. 01341),
- 200 g cheese cream (COD. 03201),
- q.s. e.v.o. oil (COD. 02201).

1. Select the best veal slices and pound the meat with a tenderizer.
2. Pour a layer of cheese cream and 5/6 green thin asparagus on each of them. 
3. Roll them up tying the meat edges with a twine to create some roulades of regular dimensions. 
4. Dish them up and garnish at your taste.
   
   Cooking Times:
   Bake it in the oven in a non-stick pan with some extravirgin olive oil drops for 25 minutes at 180°C.