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Veal with Asparagus

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By Betty Crocker Kitchens
Updated Dec 15, 2010
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Dinner ready in 20 minutes! Try this skillet made veal and asparagus recipe - a wonderful meal.

Veal with Asparagus

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 8
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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*

Instructions

  • Step 
    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.
  • Step 
    2
    Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until asparagus is crisp-tender.

Nutrition

120 Calories
4 1/2g Total Fat
16g Protein
5g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
50mg
2%
Potassium
440mg
12%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
6%
Sugars
2g
Protein
16g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
8%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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