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Season each chop on both sides with 1 teaspoon of the Essence. Place on the grill and cook for 2 minutes. Turn each chop 1/4 turn and cook an additional 2 minutes. Turn and cook for 4 minutes. Remove from the grill and place on a baking sheet. Roast until cooked to medium, 8 to 10 minutes. Remove from the oven.
Bring a pot of salted water to a boil. Add the asparagus and blanch until just tender, 1 to 2 minutes, depending upon the size. Drain and transfer to an ice bath briefly to refresh. Remove from the ice bath and wrap in bundles of 5 each with a slice of prosciutto.
Place the veal chops on 6 large plates and top each with a tablespoon of the herb cheese. Arrange the asparagus next to the chops and spoon the bordelaise around the chops. Serve immediately.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
Yield: 2 1/3 cups