The Veal Strips with Asparagus is a very delicate, tasty, and above all quick and easy recipe to make. It is a seasonal dish, which, for this reason, cannot be cooked all year round. So don’t miss this opportunity, and bring it to the table often, especially because asparagus is really a boon for our health. If you don’t like veal, you can also prepare it with chicken, pork, and beef…choose the one you prefer.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.5 lbs Veal Strips
- 1.3 lbs Asparagus
- 1 clove Garlic
- 3 tbsps Extra virgin olive oil
- to taste Salt and pepper
Tools
- Knife
- Cutting board
- Pan non-stick
Preparation
First of all, organize your workspace with all the ingredients, already measured.
Trim the tough part of the asparagus, wash and dry them.
Place them on the wooden cutting board, one at a time, and with the help of a knife, slice them into thin strips.
Chop a garlic clove and put it into a non-stick pan along with 3 tablespoons of extra virgin olive oil.
Add the asparagus and sauté them well over medium-high heat until they are nicely browned.
Once they have also softened, increase the heat and add the veal strips to the vegetables.
Cook until the desired doneness is reached.
A few minutes before turning off, salt and pepper to taste.
Serve your Veal Strips with Asparagus hot.
Tip: Before cooking the meat, take it out of the refrigerator at least half an hour earlier. This way, you will avoid that boiled effect, which inevitably hardens it.
If you want and have space in the freezer, after sautéing the asparagus in the pan, you can freeze them and use them for many recipes, even out of season.
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