Veal Medallions with Chianti Sauce and Grilled Asparagus

50 g of unsalted butter
1 shallot, finely sliced
70 ml of good Chianti
1 sprig of fresh rosemary
10 trimmed asparagus spears, thin and tender
Zest of ½ unwaxed lemon
1 little bunch of fresh flat-leaf parsley, leaves picked and chopped
2 x 225 g veal tenderloin medallions
Black pepper, freshly ground

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