Chicken saltimbocca with asparagus recipe

Chicken second courses

1 pound thick asparagus Eight 3-ounce chicken cutlets, pounded ⅛-inch thick Salt Ground pepper 16 sage leaves 8 slices of prosciutto All-purpose flour, for dusting ¼ cup extra-virgin olive oil 1 cup vin santo ½ cup chicken stock 4 tablespoons unsalted butter 2 tablespoons chopped parsley