Veal And Asparagus Stir Fry Recipes

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.

VEAL AND ASPARAGUS STIR-FRY

Steps:

• Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 2-inch pieces. Set aside. Trim fat from cutlets and cut into thin strips. Coat a wok or large nonstick skillet with cooking spray. Add oil and heat at medium-high (375 degrees F) until hot. Add veal and stir-fry for 5 minutes or until browned. Remove veal from wok with a slotted spoon and set aside. Add reserved asparagus, onion and next 5 ingredients to wok. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Return veal to wok. Add sherry, and cook, stirring constantly, 1 minute or until thoroughly heated. Spoon onto a platter and sprinkle with lemon zest.

BAVARIAN VEAL WITH ASPARAGUS

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.

VEAL WITH ASPARAGUS

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.

BARVARIAN VEAL WITH ASPARAGUS

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.

VEAL SCALOPPINE WITH SPRING PEA COULIS AND ASPARAGUS

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Place asparagus in large bowl of ice water to cool. Drain; pat dry.
• Spray medium nonstick skillet with nonstick spray. Heat skillet over medium heat. Add shallots and sauté 1 minute. Add peas and sauté 2 minutes. Add broth. Bring to simmer. Transfer mixture to blender. Add 1 teaspoon tarragon. Purée until smooth, about 3 minutes. Season pea coulis with salt and pepper.
• Pound each veal piece between sheets of plastic wrap to scant 1/4-inch thickness. (Can be prepared 1 day ahead. Wrap asparagus in paper towels. Cover asparagus, pea coulis and veal separately and refrigerate.)
• Spray 2 large nonstick skillets with nonstick spray. Heat over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillets; sauté until brown and just cooked through, about 2 minutes per side. Transfer veal to platter. Tent with foil.
• Divide asparagus and remaining 2 teaspoons tarragon between same 2 skillets. Sauté over medium-high heat until asparagus is heated through, about 2 minutes. Rewarm coulis in heavy small saucepan over medium-low heat.
• Spoon 3 tablespoons pea coulis onto each of 6 plates. Place veal atop coulis. Arrange asparagus alongside veal.