Ingredients:

1¼ pounds slender asparagus spears, trimmed
Non-stick vegetable oil spray
¼ cup finely chopped shallots 60ml
2 cups frozen petite peas (about 9 ounces), thawed 500ml
¾ cup canned low-salt chicken broth 180ml
3 teaspoons minced fresh tarragon 15ml
6 3-ounce boneless veal round cutlets, each cut into 3 pieces 85g

Instructions

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.Drain. Place asparagus in large bowl of ice water to cool.Drain pat dry.Spray medium non-stick skillet with non-stick spray.Heat skillet over medium heat.Add shallots and sauté 1 minute.Add peas and sauté 2 minutes.Add broth. Bring to simmer.Transfer mixture to blender. Add 1 teaspoon (5ml) tarragon.
Purée until smooth, about 3 minutes.Season pea coulis with salt and pepper.Pound each veal piece between sheets of plastic wrap to scant ¼ inch thickness.(Can be prepared 1 day ahead)

Wrap asparagus in paper towels.Cover asparagus, pea coulis and veal separately and refrigerate.)
Spray 2 large non-stick skillets with non-stick spray.Heat over medium-high heat.Sprinkle veal with salt and pepper.Working in batches, add veal to skillets sauté until brown and just cooked through, about 2 minutes per side.Transfer veal to platter.Tent with foil.Divide asparagus and remaining 2 teaspoons (10ml) tarragon between same 2 skillets.Sauté over medium-high heat until asparagus is heated through, about 2 minutes.Re-warm coulis in heavy small saucepan over medium-low heat.
Spoon 3 tablespoons pea coulis onto each of 6 plates.Place veal atop coulis.Arrange asparagus alongside veal.