On a tray, sprinkle salt, pepper and flour. Cover the tray with scaloppine. Place one sage leaf on the center of each scaloppine and cover each with a half a slice of prosciutto. Sprinkle with flour. Pound each piece of veal with your hand to make the prosciutto stick to the meat.

Saute asparagus tips in two tablespoons of oil for one minute. Add one-quarter cup of asparagus broth (discard trim). Season broth with salt; cook for 2-3 minutes. In the meantime, heat the remaining oil in a large pan and place slices (prosciutto side down) into the pan. If you don't have a large enough pan to accommodate all 12 slices, you'll need to cook the scaloppine in batches. Cook for 2 minutes on each side. Drizzle with white wine and reduce until sauce thickens.

Fan 4-5 asparagus on the plate and overlap slices of veal at the bottom of the fan. Drizzle sauce and a little olive oil over saltimbocca and serve immediately.

Serves 4 to 6.

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