Veal scallops with asparagus, a delicious second course, easy to make and perfect for any occasion. You can prepare veal scallops with asparagus using either green or white asparagus, and if you like, you can also blend some of them to add together with the slices. The meat with asparagus in a pan is ready in a few minutes, making it perfect if you’re in a hurry and don’t know what to serve for lunch or dinner. You can also prepare scallops with asparagus using frozen asparagus if it’s not spring and you don’t have fresh, seasonal asparagus. I recommend also checking out other asparagus recipes, where you’ll find many first courses with asparagus, second courses with asparagus, and appetizers with asparagus as well as many alternative ways to cook asparagus as a side dish. Now let’s see how to make veal scallops with asparagus and if you try them, let me know. Barbara

Here are other tasty recipes to prepare quick scallops:

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring

Ingredients to prepare Veal scallops with asparagus

9 oz asparagus
2 oz onion
3.4 oz vegetable broth (or water)
as needed extra virgin olive oil
as needed salt
slices veal
as needed flour
1 oz butter
1 sprig rosemary
1.7 oz wine

How to prepare Veal scallops with asparagus

Let’s start preparing the Veal scallops with asparagus, finely chop the onion and put it in a pan,
clean the asparagus, remove the harder ends, any filaments, and cut them diagonally,
then put them in the pan with the onion,
add some extra virgin olive oil,
the vegetable broth or water and cook for 5 minutes, cooking time may vary depending on the size of the asparagus, to check if they are cooked, insert a fork; if it goes in easily, they are perfectly cooked.
When the asparagus is cooked, season with salt and place them on a plate, keeping them warm.
Dust the veal slices with flour,
in the same pan where you cooked the asparagus, add some extra virgin olive oil, butter, and a sprig of rosemary,
when the butter is melted, place the veal slices and brown them well.
When the slices are golden, deglaze with white wine and let the alcohol evaporate.
Once the alcohol has evaporated, add the reserved asparagus, remove the rosemary sprig,
serve the veal scallops with asparagus hot.