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Prep 20min
Total20min
Servings4
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Ingredients
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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Steps
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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