Prepare the Asparagus:
Bring 1 inch of water to a boil in a small saucepan over high heat. Add the asparagus so they stand and their tips do not touch the water. Cover, reduce heat to low and steam for 3 to 5 minutes or until crisp-tender. Drain.

Prepare the Veal:
Season scaloppine with salt and pepper. Lightly flour each piece, patting off any excess, set aside.

Heat olive oil in a large nonstick skillet over low to medium heat. Add sage leaves and veal and sauté 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter.

Add Marsala and chicken broth to pan. Bring to a boil and let cook until liquid has reduced by one half. Reduce heat to low and stir in butter and lemon juice. Return meat to pan. Using tongs, turn each piece to coat well. Remove from heat.

Assemble:
Wrap two asparagus spears with one slice of prosciutto. Repeat with remaining asparagus. Place one asparagus bundle on top of each scaloppine, serve with extra sauce.