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1
In a large saucepan, bring 1 inch of water to a boil.
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2
Salt the water.
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3
Add a couple of curls of rind from the lemon and the asparagus tips.
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4
Cook the tips for 3 minutes, then drain and reserve.
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5
Cut into and all around the pits of the avocados.
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6
Scoop the flesh from the avocados, and slice.
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7
Dress the sliced avocados with a little lemon juice, a drizzle of EVOO, and a pinch of salt and reserve.
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8
Preheat your largest skillet over medium heat.
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9
Season the veal with salt and pepper on both sides.
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10
Dredge the scallopine in a little flour.
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11
Add the 2 tablespoons of EVOO and 2 tablespoons of the butter to the hot skillet.
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12
When the butter melts into the oil, add the veal and cook for 2 minutes on each side, or until evenly light golden in color.
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13
Place the veal on a platter under a loose tent of foil.
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14
Add the remaining tablespoon of butter and the tablespoon of flour to the skillet.
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15
Cook for 1 minute, then whisk in the wine and scrape up the pan drippings, with a wooden spoon.
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16
Whisk the stock into the wine and add the thyme, salt, pepper, and mustard.
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17
Stir in the cream, then remove from the heat.
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18
Arrange the asparagus and sliced avocados over the veal and pour a line of sauce over the top.
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19
Garnish the dinner plates or platter with chopped chives and serve.
