Veal Medallions with Fresh Tomatoes, Shallots and Asparagus

Ingredients

• • 40 small asparagus spears, trimmed and cut in half or thirds
  • Olive oil
  • 1/2 cup (125 ml) shallots, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1/4 cup (60 ml) olive oil
  • 1/2 cup (125 ml) white wine
  • 1/2 cup (125 ml) beef broth
  • 1 1/4 lb (600 g) veal medallions (slices of veal tenderloin)
  • 4 new potatoes, cooked and halved
  • 4 slices red tomato, at room temperature
  • 4 slices tomato yellow, at room temperature
  • 1/4 cup (60 ml) fresh basil, chopped
  • Salt and pepper