Stew with asparagus in white, imagine a dish that tells the arrival of spring with every bite: the veal stew with asparagus is an explosion of delicacy and elegant flavors.
Tender pieces of veal intertwine with the fresh and refined taste of asparagus, in my case white, but you can safely use green ones, creating a perfect harmony.
Ideal for a refined dinner or a Sunday lunch, this recipe is the perfect celebration of simple ingredients that, when combined, give an unforgettable culinary experience.
If you prefer to use beef instead of veal, the result will be a stew with a more intense and bold flavor, thanks to the richness of the beef.
Bring to the table a comfort food with a spring touch: the beef stew with asparagus is an irresistible fusion of robustness and freshness.
A dish that wins over at first taste, perfect for a convivial lunch or a heartwarming dinner, this recipe is a tribute to home cooking with a touch of sophistication.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients for stew with asparagus
- 1.76 lbs veal (muscle or stew meat)
- 1.1 lbs white asparagus (or green)
- 1 onion (small)
- 1 carrot
- 1 pinch salt
- to taste black pepper
- 2 tbsps extra virgin olive oil
- to taste flour
- 1 glass white wine
- 2.5 cups beef broth
Preparation of stew with asparagus
Preparation of asparagus: Wash and clean the asparagus, removing the harder end part of the stem.
Cut them into pieces of about 1.5 inches, keeping the tips aside.
Brown the meat: In a large saucepan, heat the extra virgin olive oil and brown the stew pieces after quickly tossing them in flour over high heat until they are well browned on all sides.
Remove the meat and set aside.
Sauté: In the same saucepan, add the finely chopped onion and carrot, letting them soften over medium heat.
Deglaze with wine: Return the stew to the saucepan, deglaze with the white wine and let the alcohol evaporate over high heat.
Cooking: Add the hot broth, cover with a lid, and let it cook on low heat for about 40 minutes, stirring occasionally.
Adjust salt and pepper.
Adding the asparagus: After 40 minutes, add the asparagus pieces (except the tips) to the stew and continue cooking for another 10-15 minutes, until the meat is tender.
The asparagus tips: Add the asparagus tips in the last 5 minutes of cooking to keep them crunchy and intact.
Serve the Stew accompanied by bread and polenta or with some good mashed potatoes.
Tips and variations
If you want, you can add a garlic clove together with the chopped onion.
You can skip the carrot.
You can also prepare the stew with asparagus using beef by extending the cooking time by another 30 minutes.
If you prefer, you can use red wine.
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