Looking for a recipe for two? This one fits the bill. Looking for leftovers? This recipe can be doubled and reheated in the microwave.

Asparagus Veal Cordon Bleu
Preparation and cooking time: 30 minutes

8 fresh asparagus spears, trimmed
2 tablespoons water
2 veal cutlets (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, minced
1 tablespoon olive oil
4 large fresh mushrooms, sliced
2 thin slices prosciutto or deli ham
1/2 cup shredded Italian cheese blend

Place asparagus and water in an 11-by-7-inch microwave-safe dish. Cover and microwave on high for 2 to 3 minutes or until crisp-tender; drain and set aside.

Flatten veal to 1⁄4-inch thickness; sprinkle with salt and pepper. In a small skillet, saute garlic in oil. Add veal; brown for 2 to 3 minutes on each side.

Transfer to an ungreased 11-by-7-inch baking dish. In the pan drippings, saute mushrooms until tender; spoon over veal. Top each with four asparagus spears and a slice of prosciutto. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 5 to 10 minutes or until juices run clear.  Makes 2 servings.

Nutritional information per serving: 492 calories; 33 g fat (12 g saturated); 155 mg cholesterol; 1,106 mg sodium; 6 g carbohydrate; 2 g fiber; 44 g protein

Recipe from: Taste of Home