How to make it

  • Use a pan ñ add water bring to boiling –drop in asparagus –cook 5 minutes-drain well.
  • Reserve nicest tips to place around the finished dish.
  • Using blender or food processor-add asparagus-cream-salt and nutmeg-blend till very smooth and even sauce –place in small pan –bring to a gentle boil. Set aside
  • Dredge meat in flour –shaking off excess. Heat butter with little olive oil in 10” skillet - cook meat until browned –both sides-turn once-maybe 3 minutes preside. Season with salt and remove to platter –place meat in center fanned out with the nicest tips in between the meat. Place little sauce on top each piece of meat –sprinkling some parsley on top. Serves 4
  • Notes~ elegant light ñ tasty meal serve with some red roasted bell peppers tossed with x-virgin olive oil-basil leaves freshly chopped- little garlic granular-seasoned with salt ñ pepper. Another side is tiny plate of pasta with oil –butter-little lemon juice with touch of garlic granular –salt ñ pepper to taste or add little anchovy paste to the oil. Little grated romano grated
  • Could sub lean pork cutlets for the veal.
  • Sometimes I add little lemon zest to the asparagus cream what a great taste.

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