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Veal with Asparagus
teaspoon vegetable oil
tablespoon finely chopped shallot
clove garlic, finely chopped
lb thin slices lean veal round steak or veal for scallopini
cup sliced fresh mushrooms (3 oz)
cup dry white wine
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
oz asparagus spears, cut into 1-inch pieces*
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.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until asparagus is crisp-tender.
1 box (9 oz) frozen asparagus cuts, thawed, can be substituted for the fresh asparagus.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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