Swiss chard and Broccoli or any two green vegetables suitable for steaming
a pinch of sea salt
Preheat oven to 180 oC. Spray the asparagus with the olive oil and roast for 8 minutes.
Put the green vegetables onto steam.
Meanwhile, mix the garlic into the butter, season. Oil the veal and fry 2-3 minutes each side. When cooked, turn off the pan heat, put the butter into the pan, swirl around and then leave to rest for about 5 mins.
Serve the veal with the asparagus and the steamed vegetables.