Veal & Asparagus Platter Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 Lean boneless veal1 1⁄2 Pound, cut into 1/2-inch-thick slices
 Salt To Taste
 All-purpose flour3 Tablespoon
 Pepper To Taste
 Butter/Margarine1⁄4 Cup (4 tbs)
 Salad oil2 Tablespoon
 Asparagus2 Pound, tough ends removed
 Mushrooms1⁄2 Pound, sliced
 Brandy2 Tablespoon
 Dry mustard1⁄2 Teaspoon
 Dry tarragon1⁄2 Teaspoon
 Half and half2⁄3 Cup (10.67 tbs)
 Lemon juice1 Tablespoon
 Half-and-half2⁄3 Cup (10.67 tbs)

Nutrition Facts

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

Directions

Trim and discard any fat and membrane from veal.
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.
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