Veal with Asparagus

Veal with Asparagus

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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*
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*
1 box (9 oz) frozen asparagus cuts, thawed, can be substituted for the fresh asparagus.

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:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.