Best Veal With Garlic Butter And Asparagus Recipes

SAUTEED GARLIC ASPARAGUS

Sauteed Garlic Asparagus image

A simple but tasty twist to regular old Asparagus.

Provided by Ryan Morgan

Categories Side Dish Vegetables Asparagus

Time 30m

Yield 4

Number Of Ingredients 3

Ingredients

3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Steps:

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g

VEAL ASPARAGUS BUNDLES

Veal Asparagus Bundles image

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

Ingredients

1 lb veal, scalloppine about 4 large pieces
4 asparagus spears, blanched
1/2 cup asiago cheese, grated
1/2 cup fresh ground pepper
4 thin slices prosciutto or 4 serrano ham
24 small sage leaves

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

Veal with Asparagus image

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

Ingredients

1 teaspoon vegetable oil
1 tablespoon finely chopped shallot
1 clove garlic, finely chopped
3/4 lb thin slices lean veal round steak or veal for scallopini
1 cup sliced fresh mushrooms (3 oz)
1/3 cup dry white wine
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
12 oz asparagus spears, cut into 1-inch pieces*

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

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Chicken with Garlic Potatoes and Asparagus image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound Yukon Gold potatoes, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (about 6 ounces each)
1 bunch medium asparagus (about 1 pound), trimmed and halved
1 pint grape tomatoes
1/2 cup grated parmesan cheese (about 1 ounce)
1/4 cup chopped fresh parsley
2 teaspoons finely grated lemon zest

Steps:

Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.