Veal With Asparagus
1 teaspoon vegetable oil
Heat oil in 10-inch nonstick skillet over medium-high heat. Saute shallot and garlic in oil; 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. 4 SERVINGS (WITH ABOUT 1/2 CUP VEGETABLE MIXTURE EACH). MICROWAVE DIRECTIONS: Omit oil. Place veal in rectangular microwavable dish, 13 X 9 X 2 inches. Add remaining ingredients. Cover tightly and microwave on high 7 to 9 minutes, rearranging veal after 4 minutes, until asparagus is tender.
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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