Veal in Switzerland is fantastic. It is a by product of the milk and cheese making industry.
Female cows are grown out to produce milk and the male calves are killed as vealars.
There is not enough room in Switzerland to grow both. This leave for a plentiful supply of high quality veal.
In most Swiss restaurants you will find a veal dish. The famous ‘ Züri gschnätzelts’ or the veal sausage as some examples.
Here is a dish I particularly like at this time of the year, when the asparagus are at their best!

• get the butcher to cut you some small veal scaloppine ( in Australia I use veal backstrap)
• gently beat them to make them nice and thin
• on each scaloppina put

• a small piece of mozarella
• one anchovie
• 2 asparagus, head to tail
• little salt ( the anchovy is already salty)
• pepper

• roll the veal around the asparagus and secure with cooking twine

• in a fry pan heat up some butter and olive oil
• 2-3 garlic cloves, thinly sliced
• some fresh sage leaves
• brown the little veal parcels on all sides
• add a glass of dry white wine
• let them cook for about 10 minutes, turning them from time to time