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Veal With Asparagus

Categories:
main dishes, veal

1 teaspoon vegetable oil
1 tablespoon finely chopped shallot
1 clove garlic; finely chopped
3/4 pound thin slices lean veal round
steak; or veal for
scallopini
1/3 cup dry white wine
1 cup sliced fresh mushrooms
-- (about 3 ounces)
2 teaspoons chopped fresh or
1/2 teaspoon dried thyme
12 ounces asparagus spears; cut
into 1-inch pieces*
*Substitute
1 package frozen; (10 ounces)
asparagus cuts; thawed.

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.




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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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