Asparagus Veal Cordon Bleu

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8 fresh asparagus spears, trimmed

2 tablespoon(s) water

2 veal cutlets (6 ounces each)

1/4 teaspoon(s) salt

1/8 teaspoon(s) pepper

2 garlic cloves, minced

1 tablespoon(s) olive oil

4 large fresh mushrooms, sliced

2 thin slice(s) slices prosciutto or deli ham

1/2 cup(s) shredded Italian cheese blend

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