• 4 large asparagus spears
• 4 veal cutlets, fat trimmed, about 1/4 lb. each
• 1 Tbs. olive oil
• 1 clove garlic, quartered
• 1/2 lemon, juiced
• 1-1/2 tsp. fresh rosemary, chopped or 1/2 tsp. dried rosemary, crumbled

Place asparagus in a steamer basket over boiling water. Cover pan and steam 2-3 minutes, or until just tender but still firm. Run cold water over asparagus, drain, cut in half lengthwise and set aside. Place veal cutlets between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten. Slice each cutlet crosswise into three pieces. Heat oil and garlic in a heavy nonstick skillet over high heat. Sauté veal, in batches if necessary, about 1-1/2 minutes, turning once, or until golden brown on both sides. Transfer to a serving dish. Sprinkle with lemon juice, rosemary and salt and pepper to taste. Discard garlic. Arrange halved asparagus spears on top of veal and serve.

Per serving: calories 173, fat 7.3g, 38% calories from fat, cholesterol 90mg, protein 23.6g, carbohydrates 2.9g, fiber 1.1g, sugar 0.9g, sodium 104mg, diet points 4.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 3.4

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The recommended wines are: Pinot Blanc, Chablis, or Sauvignon Blanc.