Veal Rolls stuffed with Asparagus

According to ‘the food of italy, a journey for food lovers’ (no, I don’t know why the series does not like capital letters) ‘involtini’ means: little bundles. Traditionally, they were made with meat or fish and stuffed with breadcrumbs, currents and pine nuts.

Involtini is the name they gave to this recipe so I’m using it… with clarification.

How could I pass up a dish that uses asparagus?

As usual, the recipe is adapted for our tastes and local ingredients.

Involtini – Veal Rolls stuffed with Asparagus

Total time: 45 minutes


  • 4 thin slices veal, about 12oz (360gr) total weight
  • 8 asparagus spears, trimmed
  • 2 slices Prosciutto, cut in half to fit the veal
  • 4 slices medium hard cheese, (like Gouda), trimmed to fit
  • 8 marjoram leaves
  • 3 tbs flour
  • 1/2 tsp paprika
  • 1 tbs olive oil
  • 1/3 cup (3oz, 90ml) Marsala
  • 1/3 cup (3oz, 90ml) beef stock
  • 2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water

Veal Rolls with Asparagus


  • Blanch asparagus spears in boiling water for 3 – 5 minutes, depending on thickness. They should be fork tender.
  • Lay the veal slices flat.  Pound to make thinner if needed.
  • Lay 1/2 slice of Prosciutto on top of each slice of veal.
  • Add cheese and marjoram leaves.
  • Place two asparagus spears on each and roll up.  
  • Tie securely with kitchen string.
  • Heat oil in small, heavy pot or skillet.
  • Mix flour and paprika.
  • Roll the veal in the flour mixture, add to skillet and brown lightly on all sides.
  • Add the stock, Marsala, reduce heat, cover and simmer for 15 minutes.
  • To finish: Dissolve cornstarch in water.
  • Remove veal rolls to a small platter and carefully remove string.
  • Increase heat under sauce. Add cornstarch, stirring until clear and thickened. Spoon over rolls and serve.

Print Recipe

We have the prettiest tiny flowers in our field.

I notice them because I help the dogs find their kibble when they don’t see it bounce. (They rarely see it in the air when I throw it. They watch my arm and then wait for the bounce.)


And because sometimes, while I wait for them to search, I do squats or stretches or push-ups….  Might as well get some exercise in.

The daisies are the biggest at almost a half inch in diameter when fully grown. They start with pink on the tips of the petals which fades as the flower grows.


These little lavender flowers are barely an 1/8th inch across.

All of the little flowers are low enough to the ground that the lawn mower doesn’t bother them.

Everyone notices the big showy blooms. I’ve decided to pay attention to the littlest….

More next time.

Last update on May 11, 2016

5 thoughts on “Veal Rolls stuffed with Asparagus”

  1. Yumm Katie – what a lovely dish! And a great new asparagus recipe. Speaking of Italian…I just did a review on an Italian Diabetes Cook book. The recipes we had were wonderful. I know you also have a good arsenal of cook books on your shelf like myself…but this one is a definite keeper. It might be one you would be interested in?

  2. Ina, Thanks for the tip – is does look like a good addition to my library. Wonder how I can sneak it in 😉

    Zoomie, I am having fun with the little flowers this spring… so pretty and dainty.

    katew and more are being planted for the bees. I love that they do that.

Comments are closed.

Share via
Copy link