Dust veal with flour then season with salt and pepper. In a saucepan of water, boil asparagus.
In a large frying pan, heat the oil and butter. Stir in the sage and the bay leaf then add the veal, browning both sides for a few seconds. Add the sherry and allow to evaporate. Add the lemon juice and the cream.
Serve veal and sauce with the asparagus on the side.