VEAL ASPARAGUS BUNDLES
Salty prosciutto, nutty Asiago cheese and succulent veal scalloppine come together to make this appetizer wonderful for outdoor entertaining.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 24 appetizers
Number Of Ingredients 6
Steps:
- Arrange 1 slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
- Sprinkle with 2 tablespoons of the Asiago cheese and sprinkle with one-quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal arranging 6 small sage leaves in between the prosciutto and veal, secure with 6 toothpicks at regular intervals.
- Repeat process with remaining pieces of veal and ingredients. Heat grill to medium; grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
- Let sit for 5 minutes. Slice each roll into 6 pieces.
Nutrition Facts : Calories 33.2, Fat 1.4, SaturatedFat 0.6, Cholesterol 15.5, Sodium 16.8, Carbohydrate 1.5, Fiber 0.6, Sugar 0.1, Protein 4
VEAL WITH ASPARAGUS
Dinner ready in 20 minutes! Try this skillet made veal and asparagus recipe - a wonderful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until asparagus is crisp-tender.
Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 55 mg, Fiber 2 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 2 g, TransFat 0 g
ROASTED VEAL OSCAR WITH SWEET MAINE LOBSTER, ASPARAGUS AND SAUCE CHORON
Steps:
- For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot. Cover the artichokes with milk and cream. Bring to a boil and reduce to a low simmer. Cook the artichokes until very tender. Strain the artichokes (reserving the liquid). Transfer to a food processor. Add a little of the reserved cream if needed. Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together. Season with salt and pepper if needed. Stir in the butter. Transfer to a container and keep warm.
- For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoons of liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Whisk the chopped tomato or tomato paste into the sauce biarnaise. Correct seasoning, to taste. Keep warm until needed. Preparation time: 25 minutes Yield: 1 1/2 to 2 cups
- For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat. Transfer to a preheated 350 degree F. oven and cook until medium-rare (5 to 6 minutes). Remove from oven and keep warm. Steam the lobsters for 5 to 7 minutes, remove from water and let rest for 4 minutes. Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve.
- Steam the cleaned asparagus until slightly underdone. Place a 4-ounce scoop of the artichoke puree in the center of each of 4 plates. On the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the 2 items. Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate. Garnish with the tarragon sprig.
BAVARIAN VEAL WITH ASPARAGUS
Make and share this Bavarian Veal With Asparagus recipe from Food.com.
Provided by Nana Lee
Categories Veal
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Oven at 325ºF.
- Fresh Asparagus should be cleaned and cut into 1-inch pieces.
- In a Dutch oven brown the veal in hot oil.
- Add onion and carrots.
- Cook until onion is transparent. Stir in parsley.
- Mix lemon juice, broth, flour and seasonings until well-blended.
- Pour over meat.
- Cover and bake 1 1/2 hours or until meat is tender.
- Add more broth if needed.
- Cook asparagus until tender-crisp.
- Stir into veal and serve immediately.
Nutrition Facts : Calories 479.1, Fat 23, SaturatedFat 7.3, Cholesterol 186.3, Sodium 504.7, Carbohydrate 17.9, Fiber 4.2, Sugar 3.2, Protein 50.7
BARVARIAN VEAL WITH ASPARAGUS
Make and share this Barvarian Veal with Asparagus recipe from Food.com.
Provided by Dancer
Categories Veal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven brown the veal in hot oil.
- Add onion and carrots.
- Cook until onion is transparent.
- Stir in parsley.
- Mix lemon juice,broth, flour and seasonings until well blended.
- Pour over meat.
- Cover and bake in preheated 325 degrees oven 1 1/2 hours or until meat is tender.
- Add more broth if needed.
- Cook asparagus until tender-crisp.
- Stir into veal and serve immediately.
Nutrition Facts : Calories 316.6, Fat 15.3, SaturatedFat 4.9, Cholesterol 124.2, Sodium 336.2, Carbohydrate 11.3, Fiber 2.7, Sugar 1.9, Protein 33.7
ROASTED VEAL OSCAR WITH SWEET MAINE LOBSTER, ASPARAGUS, AND SAUCE CHORON
Steps:
- For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot. Cover the artichokes with milk and cream. Bring to a boil and reduce to a low simmer. Cook the artichokes until very tender. Strain the artichokes (reserving the liquid). Transfer to a food processor. Add a little of the reserved cream if needed. Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together. Season with salt and pepper if needed. Stir in the butter. Transfer to a container and keep warm.
- For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoons of liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Whisk the chopped tomato or tomato paste into the sauce biarnaise. Correct seasoning, to taste. Keep warm until needed. Preparation time: 25 minutes Yield: 1 1/2 to 2 cups
- For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat. Transfer to a preheated 350 degree F. oven and cook until medium rare (5 to 6 minutes). Remove from oven and keep warm. Steam the lobsters for 5 to 7 minutes, remove from water and let rest for 4 minutes. Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve.
- Steam the cleaned asparagus until slightly underdone. Place a 4 ounce scoop of the artichoke puree in the center of each of 4 plates. On the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the 2 items. Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate. Garnish with the tarragon sprig.
VEAL SCALOPPINE WITH ASPARAGUS AND CHANTERELLE CREAM SAUCE
Steps:
- Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color. Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm. Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted. Serve with the chanterelle sauce.
ORZO WITH ASPARAGUS
Make and share this Orzo With Asparagus recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter over medium heat.
- Add onion, fennel, garlic and saute until very soft.
- Add orzo and 1/2 cup chicken stock.
- Stir as you would risotto until liquid is absorbed.
- You might not use the whole quart of broth.
- Repeat until pasta is almost al dente.
- Add asparagus and simmer until tender.
- Top with parmesan, pepper flake and thyme.
Nutrition Facts : Calories 675.5, Fat 18.1, SaturatedFat 6.2, Cholesterol 24.7, Sodium 467.5, Carbohydrate 103.7, Fiber 7, Sugar 7.8, Protein 24.4
VEAL TENDERLOINS WITH ASPARAGUS AND LIME
Make and share this Veal Tenderloins With Asparagus and Lime recipe from Food.com.
Provided by Oolala
Categories Veal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and peel the asparagus.
- Place in salted boiling water and cook 5-8 minutes, until just tender.
- Remove the asparagus from heat and drain in colander, keep warm.
- Dust veal slices on both sides with 1/2 teaspoons of the saffron, flour and salt and pepper to taste.
- Heat the oil in the skillet.
- Add veal slices and brown evenly on both sides; about 5 minutes cooking time in all.
- Remove slices to serving platter; keep warm.
- Deglaze skillet with the wine.
- Add the zest and juice of lime along with the remaining saffron.
- Bring to a boil and reduce until liquid is somewhat syrupy.
- Stir in the cream. Bring to a second boil; add the peppercorns.
- Arrange the veal slices on a serving platter and surround with the asparagus and top with the sauce.
Nutrition Facts : Calories 155, Fat 8.4, SaturatedFat 2.9, Cholesterol 13.7, Sodium 8.9, Carbohydrate 7.4, Fiber 1.7, Sugar 2.2, Protein 2.2
VEAL SAUSAGE WITH ASPARAGUS SAUCE AND ASPARAGUS TIPS
A delicious soup adaptation from Rozanne Gold, a favorite cookbook author. Serve this with some crusty bread to sop up the sauce. If veal suasage is not available, any sausage of your choice will work nicely.
Provided by sugarpea
Categories Lunch/Snacks
Time 20m
Yield 2 main servings, 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut the tips off the asparagus and set them aside; remove the inedible part of the asparagus and cut the remaining stalks into thirds.
- Simmer the asparagus in the stock until tender, about 15 minutes; pour both into a blender and puree until very smooth, 2-3 minutes.
- Steam or boil the sausages until cooked or warmed; reheat the asparagus sauce; blanch the reserved tips in boiling water 2-3 minutes and drain.
- Cut the sausages diagonally into 1/2" thick slices; spoon the asparagus sauce into a shallow soup plate, add the sausage and sprinkle with the asparagus tips.
Nutrition Facts : Calories 110.3, Fat 2.4, SaturatedFat 0.7, Cholesterol 5.4, Sodium 261.9, Carbohydrate 15.2, Fiber 4.8, Sugar 7.1, Protein 9.5
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