Preheat oven to 375 F or 350 F for a convection oven.  Bring a pot of salted water to a boil for the pasta. At this point, check the time that the pasta has to cook. Most angel hair nests only take about 4-5 minutes, so adjust when you put pasta in water, based on timing of cook.

Trim ends of asparagus, and place on a cookie sheet. Drizzle with a small amount of olive oil. Top with fresh cracked pepper and a touch of sea salt. Set aside, to put in oven. Depending on the size it will take 5-8 minutes. If it is thin, put in when the veal goes in, as it will only take 5 minutes to roast, if it is thick, put it in 3 minutes before.

Place, 1 piece of veal between 2 pieces of plastic wrap, and pound with meat mallet till thin. Repeat with each piece, and once pounded out place on another piece of plastic wrap.  Season both sides with freshly cracked pepper, and a pinch of sea salt.

Melt 2 tablespoons of butter in a large skillet over a medium high heat. While butter is melting, dust both sides of the veal with Wondra flour. Sauté the veal for no more than 1 minute per side, just enough to brown. The veal will finish cooking in oven, so do not overcook.

If asparagus is thick, put in oven now. If thin, wait to put in when veal goes in.

Place browned veal on a rack over a sheet pan. At this point drop pasta into water. Now top with the prosciutto, the shavings of parmesan, and 2 fresh sage leaves. Bake until cooked thru, about 5 minutes, turning pan half way.

Meanwhile, add the wine to the skillet to de-glaze the pan. Cook wine down over high heat while stirring, for about 3 minutes. Then add remaining butter, and minced sage.

Arrange the veal, asparagus and the pasta on a plate, and pour sauce over both veal and pasta.