Veal with Asparagus

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

  • 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*

  • 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
50mg
50%;
Total Carbohydrate
5g
5%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
4%;
Iron
8%;
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.