Heat the butter in a wide-bottomed pan. Sauté the asparagus for approx. 2 mins. Add the lemon zest, then add the wine, bring to the boil. Reduce the heat, cover and simmer the asparagus for approx. 10 mins. over a medium heat until almost soft, season.
To make the herb mixture, combine the butter with all the other ingredients up to and including the pepper, set aside. Combine the oil, paprika and salt, coat the cutlets with the mixture.
Charcoal/gas/electric grill: Grill the cutlets for approx. 3 mins. on each side over/on a medium heat. Place each cutlet on a sheet of foil. Spread with the herb mixture. Fold the foil over each piece of meat to form a parcel. Grill the cutlets for a further 3 mins. until cooked.