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Saute Of Veal With Asparagus

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Ingredients
  Asparagus 2 Pound
  Salt To Taste
  Veal loin 2 Pound, boned (1 Piece)
  Butter 6 Tablespoon
  Freshly ground black pepper To Taste
  Scallions/Shallots 4 , finely chopped
  Flour 6 Tablespoon
  Heavy cream 2⁄3 Cup (10.67 tbs)
  Lemon juice 1 Teaspoon
Directions

GETTING READY
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.

MAKING
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.

SERVING
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Veal
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
8

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