Veal Chops with Asparagus and Morels

Name: Veal Chops with Asparagus and Morels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 16 thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths; 2 bay leaves; 2 Tbsps chopped fresh chives; 4 garlic cloves, minced; 237 milliliters low-salt chicken broth; 340 grams fresh morel mushrooms, rinsed, halved lengthwise if large; 5 Tbsps peanut oil, divided; 6 whole fresh sage leaves plus 6 fresh sage leaves, sliced; 4 shallots, peeled, halved lengthwise, plus 1/3 cup minced shallots; 6 fresh thyme sprigs; 907 grams veal rib chops (each 3/4 to 1 inch thick)

Veal Chops with Asparagus and Morels might be just the main course you are searching for. This recipe serves 4. One serving contains 612 calories, 49g of protein, and 39g of fat. It is a good option if you're following a dairy free diet. Head to the store and pick up all purpose flour, shallots, sage leaves plus sage leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes.

Ingredients you will need

Asparagus

Water

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Sauce Pan

Drain.

Transfer asparagus to bowl of ice water.

Ingredients you will need

Asparagus

Water

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Bowl

Drain well. DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.

Ingredients you will need

Asparagus

Wrap

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Paper Towels

Ziploc Bags

Preheat oven to 425°F.

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Oven

Heat 2tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat.

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Peanut Oil

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Frying Pan

Pot

Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper.

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Salt And Pepper

Morel Mushrooms

Transfer morels to bowl (do notclean skillet).

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Morel Mushrooms

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Frying Pan

Bowl

Heat 1 tablespoon peanut oil in same skillet over high heat.

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Peanut Oil

Equipment you will use

Frying Pan

Sprinkle veal chops with flour, salt, and pepper.

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Veal Chops

Pepper

All Purpose Flour

Salt

Add veal chops to skillet; cook until browned, about 2 minutes per side.

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Veal Chops

Equipment you will use

Frying Pan

Transfer to plate.

Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes.

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Fresh Thyme

Sage

Bay Leaves

Peanut Oil

Veal Chops

Shallot

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Frying Pan

Oven

Transfer chops and shallot mixture to plate.

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Shallot

Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes.

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Sage

Peanut Oil

Shallot

Garlic

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Frying Pan

Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes.

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Veal Chops

Asparagus

Morel Mushrooms

Broth

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Frying Pan

Transfer veal chops, morel-asparagus mixture, and pan juices to plates.

Ingredients you will need

Veal Chops

Asparagus

Equipment you will use

Frying Pan

Sprinkle with chopped chives and serve.

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Chives

A lighter-style Pinot Noirwould be great with the veal chops. We like the earthy, dark berry flavors of the Domaine Jean Grivot 2004 "Les Charmois" Nuits-St.-Georges ($47).

Ingredients you will need

Veal Chops

Berries