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Veal & Asparagus Platter Recipe
|Lean boneless veal||1 1⁄2 Pound, cut into 1/2-inch-thick slices|
|All-purpose flour||3 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Salad oil||2 Tablespoon|
|Asparagus||2 Pound, tough ends removed|
|Mushrooms||1⁄2 Pound, sliced|
|Dry mustard||1⁄2 Teaspoon|
|Dry tarragon||1⁄2 Teaspoon|
|Half and half||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Tablespoon|
|Half-and-half||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2775 Calories from Fat 1756
% Daily Value*
Total Fat 197 g303.5%
Saturated Fat 82.5 g412.7%
Trans Fat 0.5 g
Cholesterol 663.8 mg
Sodium 984 mg41%
Total Carbohydrates 88 g29.2%
Dietary Fiber 22.8 g91.4%
Sugars 21.7 g
Protein 157 g313.1%
Vitamin A 178.9% Vitamin C 108.6%
Calcium 49.3% Iron 151.3%
*Based on a 2000 Calorie diet
Sprinkle veal lightly with salt and pepper and dust with flour; shake off excess.
Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a wide frying pan over medium heat.
Add about a third of the veal and cook, turning as needed, until well browned on both sides and no longer pink in center; cut to test about 10 minutes.
Transfer to a warm platter; keep warm.
Repeat to cook remaining veal, adding more butter and oil as needed.
Meanwhile, in a wide frying pan, bring 1 1/2 inches water to a boil over high heat.
Add asparagus, reduce heat, cover, and boil gently just until tender when pierced 5 to 7 minutes.
Drain well; arrange on platter with veal.
In frying pan used for veal, melt 2 more tablespoons butter over medium heat; add mushrooms and cook until lightly browned.
Stir in 1 tablespoon flour; cook, stirring, for 1 minute.
In a small, long-handled pan, heat brandy if used just until barely warm.
Set aflame not beneath an exhaust fan or near flammable items, pour into frying pan, and shake pan until flames die.
Add tarragon, mustard, and half-and-half.
Cook, stirring, until bubbly and thickened.
Remove from heat, stir in lemon juice, and pour over veal and asparagus.