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1
Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.
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2
Drain.
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3
Place asparagus in large bowl of ice water to cool.
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4
Drain; pat dry.
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5
Spray medium nonstick skillet with nonstick spray.
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6
Heat skillet over medium heat.
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7
Add shallots and saute 1 minute.
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8
Add peas and saute 2 minutes.
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9
Add broth.
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10
Bring to simmer.
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11
Transfer mixture to blender.
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12
Add 1 teaspoon tarragon.
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13
Puree until smooth, about 3 minutes.
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14
Season pea coulis with salt and pepper.
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15
Pound each veal piece between sheets of plastic wrap to scant 1/4-inch thickness.
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16
(Can be prepared 1 day ahead.
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17
Wrap asparagus in paper towels.
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18
Cover asparagus, pea coulis and veal separately and refrigerate.)
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19
Spray 2 large nonstick skillets with nonstick spray.
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20
Heat over medium-high heat.
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21
Sprinkle veal with salt and pepper.
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22
Working in batches, add veal to skillets; saute until brown and just cooked through, about 2 minutes per side.
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23
Transfer veal to platter.
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24
Tent with foil.
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25
Divide asparagus and remaining 2 teaspoons tarragon between same 2 skillets.
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26
Saute over medium-high heat until asparagus is heated through, about 2 minutes.
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27
Rewarm coulis in heavy small saucepan over medium-low heat.
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28
Spoon 3 tablespoons pea coulis onto each of 6 plates.
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29
Place veal atop coulis.
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30
Arrange asparagus alongside veal.
