Veal With Asparagus Recipe

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*

Preparation

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.

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