Saltimbocca with fried tomatoes, asparagus and new potatoes

PREPARATION

1. Heat the Big Green Egg with the Cast Iron Grid and the Half Moon Cast Iron Plancha Griddle (smooth side up) in place to 180°C. In the meantime, cut every veal escalope into thirds, put every piece between two sheets of cling film and pound flat using the bottom of a frying pan.
2. Place a slice of Serrano ham on every flattened veal escalope, sprinkle on three quarters of the Parmesan cheese, add two leaves of sage and then roll up the meat, fastening it with a sprig of rosemary.
3. Cut the bottoms from the asparagus then blanch the asparagus for 1 minute in lightly salted water. Wash the new potatoes and blanch these for approx. 10 minutes in lightly salted water. Halve the tomatoes and then mince the thyme and remaining rosemary needles. Peel and mince the garlic. Sprinkle the herbs and the remaining cheese onto the tomatoes and season with pepper and salt. Melt the butter in a pan, add the remaining sage and steep on low heat until the dish is finished.
4. Brush the Cast Iron Griddle Half Moon with olive oil and fry the saltimbocca for 5 minutes on either side. Remove from the EGG and allow to rest under aluminium foil for 5 minutes. In the meantime, place the tomatoes, asparagus and new potatoeson the Cast Iron Griddle Half Moon, close the lid and cook for 5 minutes. Turn the asparagus and new potatoes over after 2 minutes.
5. Remove the vegetables from the EGG and halve the new potatoes. Share the saltimbocca between the plates, garnish with rocket salad and sprinkle with sage butter.