Cook 200g of lean veal strips in 1 dessertspoon of butter and 1 dessertspoon of olive oil over medium heat for 3 minutes.

Add the juice of 1 lemon and 1/2 cup of finely chopped parsley plus salt & pepper to taste.

In a small container combine 1 bunch of freshly chopped asparagus, 1/2 sliced red capsicum and 1 finely chopped onion with a tablespoon of water and a dessertspoon of butter.

Add salt & pepper to taste.

Cover and cook on high for 2 minutes then stir the vegetable mixture through 1 x 250g packet of cooked UNCLE BEN'S Express Long Grain Rice. Serve to accompany the lemon veal.