With the rack in the highest position, preheat the oven’s broiler.
Place the asparagus on a baking sheet. Oil lightly. Season with salt and pepper. Bake until tender, about 6 minutes, stirring once during cooking.
In a skillet, gently cook the shallots and garlic in the oil, from 2 to 3 minutes. Add the wine and reduce by half.
Add the broth and simmer for 2 minutes. Pour the sauce into a bowl. Set aside.
In the same skillet, add a little olive oil and brown the veal medallions on both sides until the meat is just pink. Season with salt and pepper. Remove from the skillet and keep warm.
Deglaze the skillet with the shallot sauce. Adjust the seasoning. Quickly warm the potatoes and asparagus in the skillet.
Place a slice of red tomato and a slice of yellow tomato on each plate. Sprinkle with the basil. Cover with the asparagus and potatoes and top the vegetables with the medallions. Drizzle with the sauce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.