Lemon Mustard Veal With Rosemary, Asparagus, New Potatoes Recipe

• 1 lb thin-sliced veal scaloppini
• 1 1/2 Tbsp. flour Freshly-grnd black pepper to taste Extra virgin olive oil cooking spray as needed
• 2 x garlic cloves chopped
• 1/4 c. fresh lemon juice
• 1 Tbsp. Dijon mustard
• 2 Tbsp. extra virgin olive oil
• 1/4 c. egg substitute
• 2 Tbsp. water
• 1/2 Tbsp. finely-minced fresh rosemary
• 1 lb new potatoes quartered if large
• 1 lb asparagus tough ends removed

Directions