Veal Scallops with Asparagus & Tomato Vinaigrette
An elegant combination of veal with asparagus is a sublime, light entree that is perfect for entertaining. For a first course serve a mushroom risotto. Have poached fruit for dessert.
  • 1-1/4 pounds asparagus, cut into 1-1/2-inch pieces
  • 1/2 teaspoon rosemary, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound thinly sliced veal scallops
  • 1 tablespoon plus 1 teaspoon olive oil
  • 4 medium shallots, minced
  • 1 can (5-1/2 ounces) reduced-sodium mixed vegetable juice
  • 1/2 cup chicken broth, canned or homemade
  • 1-1/2 teaspoons cornstarch blended with 1 tablespoon water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 8 plum tomatoes, diced

1. In a vegetable steamer, steam asparagus until it is crisp-tender, about 4 minutes. Transfer asparagus to a plate and cover loosely.

2. In small bowl, combine rosemary, salt and pepper, and rub veal with mixture.

3. In large nonstick skillet, heat 2 teaspoons of oil over medium-high heat. Add half of veal and saute 1 minute per side. Transfer veal to a plate and cover loosely to keep warm. Repeat with remaining veal and 2 teaspoons oil.

4. Add shallots to skillet and cook 1 minute. Add mixed vegetable juice, chicken broth and cornstarch mixture, and cook, stirring, until sauce is lightly thickened, 1 to 2 minutes.

5. Whisk in vinegar and mustard, and cook 30 seconds. Add asparagus and tomatoes, and toss to coat with sauce. Cook until vegetables are heated through. Serve veal topped with asparagus and tomato mixture.

Nutritional Information
Per serving: 284 calories, 14g total fat, 4.5g saturated fat, 6.9g monounsaturated fat, 1.4g polyunsaturated fat, 3.1g dietary fiber, 24g protein, 16g carbohydrate, 83mg cholesterol, 561mg sodium.
Good source of: folate, lycopene, niacin, potassium, riboflavin, vitamin B6, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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