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Veal With Asparagus

Veal With Asparagus recipe image
This elegant yet simple dish features tender slices of lean veal round, quickly browned and then gently simmered with fresh asparagus in a delicate white wine and herb sauce. The natural sweetness of the asparagus pairs beautifully with the mild flavor of the veal, while the shallots and garlic add a savory depth without overpowering the dish. It is a perfect weeknight dinner that feels special enough for guests but is quick enough for busy evenings. The result is a moist, flavorful meal that is light on the palate but satisfying in texture. Serve it over rice, pasta, or crusty bread to soak up the delicious sauce. Its a versatile recipe that highlights fresh spring vegetables and premium protein.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 424.2
Dietary: Gluten-free
Description
This elegant yet simple dish features tender slices of lean veal round, quickly browned and then gently simmered with fresh asparagus in a delicate white wine and herb sauce. The natural sweetness of the asparagus pairs beautifully with the mild flavor of the veal, while the shallots and garlic add a savory depth without overpowering the dish. It is a perfect weeknight dinner that feels special enough for guests but is quick enough for busy evenings. The result is a moist, flavorful meal that is light on the palate but satisfying in texture. Serve it over rice, pasta, or crusty bread to soak up the delicious sauce. Its a versatile recipe that highlights fresh spring vegetables and premium protein.
Ingredients
  • 1 teaspoons Vegetable oil
  • 1 tablespoons Finely chopped shallot
  • 1 clove Garlic -- finely chopped
  • 3/4 lbs Thin slices lean veal round
  • Steak -- or veal for
  • Scallopini
  • 1/3 cups Dry white wine
  • (about 3 ounces)
  • 1/2 teaspoons Dried thyme
  • 12 oz Asparagus spears -- cut
  • Into 1-inch pieces*
  • Substitute
  • 1 package Frozen -- (10 ounces)
  • Asparagus cuts -- thawed.
Directions
  1. 1
    Heat vegetable oil in a 10-inch nonstick skillet over medium-high heat.
  2. 2
    Add the finely chopped shallot and garlic to the skillet and saut briefly until fragrant, about 30 seconds.
  3. 3
    Reduce heat to medium and add the thin slices of veal to the skillet.
  4. 4
    Cook the veal for about 3 minutes, turning once, until it is light brown but still tender.
  5. 5
    Stir in the dry white wine, dried thyme, and asparagus pieces.
  6. 6
    Bring the mixture to a boil, then reduce the heat to low.
  7. 7
    Cover the skillet and simmer for about 12 minutes, stirring occasionally, until the asparagus is crisp-tender and the veal is cooked through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 424.2kcal
% Daily Value *
Total Fat 15.4g24%
Saturated Fat 5.4g27%
Cholesterol 110.0mg37%
Sodium 106.6mg5%
Total Carbohydrate 22.3g8%
Dietary Fiber 9.8g40%
Sugars 7.8g
Protein 48.8g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using frozen asparagus cuts, ensure they are thoroughly thawed and drained before adding to the skillet to prevent excess water from diluting the sauce.

For a variation, you can substitute 1 cup of sliced fresh mushrooms for the asparagus if out of season.

Microwave Method: Omit oil. Place veal in a 13x9x2 inch rectangular microwavable dish. Add remaining ingredients. Cover tightly and microwave on high for 7 to 9 minutes, rearranging veal halfway through, until asparagus is tender.

Serve immediately while hot. Pairs well with rice, pasta, or crusty bread.

Keywords: veal, asparagus, white wine, dinner, easy, one-pan, quick, healthy, low-carb, spring, scaloppini, garlic, shallot, thyme, simmered, main course, weeknight meal, italian-inspired, protein, vegetable
Read it online: https://www.chefs-mate.com/recipe/veal-with-asparagus/