Saute Of Veal With Asparagus Recipe


Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings8
MethodMain Ingredient


 Asparagus2 Pound
 Salt To Taste
 Veal loin2 Pound, boned (1 Piece)
 Butter6 Tablespoon
 Freshly ground black pepper To Taste
 Scallions/Shallots4 , finely chopped
 Flour6 Tablespoon
 Heavy cream2⁄3 Cup (10.67 tbs)
 Lemon juice1 Teaspoon

Nutrition Facts

Serving size

Calories 401 Calories from Fat 241

% Daily Value*

Total Fat 27 g41.8%

Saturated Fat 14.9 g74.3%

Trans Fat 0 g

Cholesterol 141.2 mg

Sodium 157.4 mg6.6%

Total Carbohydrates 14 g4.8%

Dietary Fiber 2.9 g11.7%

Sugars 2.4 g

Protein 26 g51.5%

Vitamin A 30.2% Vitamin C 13.7%

Calcium 6.9% Iron 21.8%

*Based on a 2000 Calorie diet


1. Cut veal into 2-inch cubes.
2. Clean asparagus trimming root ends.
3. Separate tips and stems and cut stalks into two.
4. In two separate pans of boiling salted water, blanch tips for 8 minutes and stems for 10 to 12 minutes.
5. Drain in a colander catching cooking liquid. Keep warm
6. Place asparagus in a blender and puree until smooth.

7. In a large heavy pan, melt butter.
8. Add veal and sauté until lightly browned.
9. Season according to taste.
10. Add scallions and sauté for a few minutes longer.
11. Sprinkle with flour and sauté until flour is cooked but not browned.
12. Add 1 1/2 to 2 1/2 cups reserved asparagus liquid and stir until blended.
13. Cover pan and simmer veal for about 20 minutes, or until fork tender.
14. Add asparagus puree, cream, lemon juice and blend in.
15. Adjust seasonings according to taste.
16. Simmer on low flame for about 8 minutes.

17. Dish out into a heated serving dish.
18. Garnish with asparagus stem bunches around edges of dish.
19. Serve immediately, accompanied by plain boiled rice.