Take the veal tenderloin and with a sharp knife cut thin long fillets along the length of the tenderloin. Place the fillets in a large bowl. Mix the olive oil with the vinegar and the other herbs in a separate bowl, and stir well until you have a smooth marinade. Pour the marinade onto the veal tenderloin fillets and coat them by hand. You are now basically massaging the marinade into the meat. Set aside for half an hour.

In the meantime, wash and chop the vegetables. Lay them out on a large cutting board. Now get the veal tenderloin fillets again and slice them in half so that you get strips of about 10 cm long. In the middle of each fillet, place a few asparagus tips and a few strips of bell pepper. Roll each one up and secure the ends with a toothpick.

Once you have done this, heat a grill pan on high heat. Brush the pan with the liquid butter. When the pan is hot, place the rolls in it. About 6 of them each time. Leave the rolls for about 2-3 minutes without turning them over. This way, you will get nice grill marks on the meat and it will have time to cook. Then turn the rolls over until all sides of the roll are evenly grilled.

The veal tenderloin Asparagus Rolls are now ready. Serve, for example, with some brown rice and a fresh salad.

Enjoy your meal!

Source: Wat Eet Elisa?