Start this recipe by preparing the stuffing by heating the oil in a pan and sauté the garlic and onion for a few minutes till soft. Add in the chopped spinach, season well with salt and pepper and cook for 1 minute. Pile the spinach mixture onto the 4 veal slices and lay over slices of Brie cheese. Roll up tightly, then roll each breast with 2 slices of Parma ham. Place the involtini onto a baking sheet, drizzle with a little oil and cook for 12-15 minutes or until cooked through. Meanwhile prepare the tomato sauce. Heat the oil in a small pan and sauté together the onion and garlic. Add in the chilli flakes, passata and sugar and season well with salt and pepper. Cook down for 10 minutes before adding in the cream and chopped basil leaves. Panfry the asparagus in a pan. To serve, spoon the creamy tomato sauce onto 2 serving plates and lay the cooked asparagus on top decoratively. Serve the involtini on top of the asparagus.

Serves 2

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