Ingredients:

4-6 Ground Veal Steaks
2 garlic cloves, crushed
3 tablespoons salad oil 45ml
paprika
1 teaspoon crushed thyme 5ml
1 can whole green asparagus spears 1 can
2 cups seasoned croutons 500ml
1 can (11 oz) cheddar cheese soup
1/3 cup white wine or vermouth 80ml
¼ cup slivered almonds 60ml
6 black olives, sliced

Instructions

Salt, pepper and sprinkle with paprika, 1 teaspoon (5ml) crushed thyme.Marinate for ½ hour in wine and crushed garlic.Remove steaks and garlic from marinade and save.Sauté garlic in oil, add steaks and sauté gently until lightly browned.

In a shallow casserole or pan place 1 can whole green asparagus spears, spread 2 cups (500ml) of croutons evenly over asparagus.Remove steaks from pan and arrange them on top of croutons.
Lightly brown slivered almonds in remaining pan juice and remove almonds.Blend (11oz) (311g) can of cheddar cheese soup with remaining wine marinade, stir until smooth and creamy then pour over veal steaks in pan.Sprinkle almonds over veal, garnish each steak with olive slices.Bake in 350ºF (172°C) oven for 30 minutes.