1,510 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Veal with mushrooms and green asparagus

Small strips of fried veal partnered with mushrooms and boiled green asparagus.

31 K 5/5 (1 reviews)

1 hour 7 min. difficulté

Easy

16.35 €

4 people

8 Ingredients

Last modified on: May 10^th 2023

For this recipe: I want to make it (562×) I made it (541×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 4 people, you will need:

1 400 g veal
2 400 g green asparagus spears
3 400 g mushrooms
4 1 spring onion (scallion)
5 3 tablespoons olive oil
6 200 ml liquid cream
7 salt
8 pepper
Total weight: 1,570 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 45 min.

Cooking: 25 min.

All in all: 1 hour 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Cut 400 g veal into small strips.

Set aside.

Stage 2 - 20 min.

Prepare 400 g green asparagus spears and boil.

Drain and leave to cool.

Stage 3 - 10 min.

Prepare 400 g mushrooms, cut them in 4 in the height.

Reserve.

Stage 4 - 5 min.

Cut the asparagus into short lengths.

Set aside.

Stage 5 - 1 min.

Pour 3 tablespoons olive oil into a frying pan on medium heat. When good and hot add the chopped spring onion.

Salt, pepper and cook for 1 minute.

Stage 6 - 1 min.

Add the mushrooms...

Stage 7 - 7 min.

...and cook until nicely browned.

Transfer to a plate.

Stage 8 - 1 min.

Put the frying pan back on the heat, adding a little more oil if necessary, then add the pieces of veal.

Stage 9 - 10 min.

Salt and pepper, then fry until nicely browned all over.

Stage 10 - 1 min.

Add the cooked mushrooms.

Stage 11 - 4 min.

Add 200 ml liquid cream and bring to the boil while deglazing the bottom of the pan.

Check the seasoning.

Stage 12 - 2 min.

Finish by adding the asparagus. Mix well and leave for a minute or two just to heat through.

Stage 13

Serve plated up ("à l'assiette") or simply bring the pan to the table.

Remarks

If you don't have green asparagus, the white or purple kind will do just fine.

You can season with 2 tablespoons of soy sauce instead of salt and pepper in stage 9.

Keeping: Best eaten right away, but can be reheated.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	100 RDI=40 %	50 RDI=5 %	150 RDI=20 %	1,960 RDI=100 %	8,190 RDI: 100 %
Per 100 g	6 RDI=3 %	3 RDI=0 %	9 RDI=1 %	120 RDI=6 %	520 RDI: 6 %
Per person	30 RDI=10 %	10 RDI=1 %	40 RDI=6 %	490 RDI=20 %	2,050 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

How much will it cost?

For 4 people : 16.35 €
Per person : 4.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8^th 2020343 K5 1 hour 15 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21^th 2011364 K4.0 1 hour 15 min.

Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21^th 2011293 K4.7 55 min.

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
August 15^th 2010237 K5 2 hours 30 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21^th 2017425 K3.5 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.