Email to Phyllis_ aka_ Filus      

Veal with Asparagus

Source of Recipe

Betty Crocker New Low-fat Low-Cholesterol Cookbook

Veal with Asparagus

Exchanges
WW Points
4 servings

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 scaloppini
1 cup sliced mushrooms (3 ounces)
1-13 cup dry white wine
2 teaspoons chopped fresh... or... 1-12 teaspoon dried thyme leaves
12 ounces asparagus spears, cut into I-inch pieces*

Heat oil in 10-inch nonstick skillet 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.

*1 package (10 ounces) frozen asparagus cuts, thawed, can be substituted for the fresh asparagus.

1 serving (1/2 cup veal & vegetable mixture) equals: Calories 110 (Calories from fat)... Fat, g 4...(Saturated, g 1)... Cholesterol, mg 55... Sodium, mg 50...Carbohydrate, g 4...Dietary Fiber, g 1... Protein, g 15 ++++ Exchanges: Lean meat Vegetable ++++ WWP: 2