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Recipe

Veal with Asparagus

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Dinner ready in 20 minutes! Try this skillet made veal and asparagus recipe - a wonderful meal.

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PREP TIME 20 Min
TOTAL TIME 20 Min
SERVINGS 4

1: teaspoon vegetable oil

1: tablespoon finely chopped shallot

1: clove garlic, finely chopped

3/4: lb thin slices lean veal round steak or veal for scallopini

1: cup sliced fresh mushrooms (3 oz)

1/3: cup dry white wine

2: teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves

12: oz asparagus spears, cut into 1-inch pieces*

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1 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook shallot and garlic in oil, stirring frequently, until garlic is golden; reduce heat to medium. Add veal. Cook about 3 minutes, turning once, until light brown.
2 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until asparagus is crisp-tender.

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Expert Tips

1 box (9 oz) frozen asparagus cuts, thawed, can be substituted for the fresh asparagus.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 120

(Calories from Fat 40),

Total Fat 4 1/2g

(Saturated Fat 1 1/2g,
Trans Fat 0g),

Cholesterol 55mg;
Sodium 50mg;
Total Carbohydrate 5g

(Dietary Fiber 2g,
Sugars 2g),

Protein 16g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
2 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 2/11/2011 6:20:32 PM REPORT ABUSE SavoryTart said:

Rating:

While the vegetables were perfect, the veal seemed overcooked and the whole dish was a bit bland. If I were to make this again, I would cook the veal less, double the garlic, shallots, and thyme and include liberal amounts of fresh ground salt and pepper.

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