There’s something about spring that just makes me think, asparagus, asparagus, asparagus. I am drawn to asparagus like a moth to a flame, and while I am always perfectly happy to have it steamed with just a drizzle of olive oil and sea salt, if I can incorporate it into a full-on elegant dinner, so much the better! That’s one of the things I love about this recipe. The other is that it is one of those priceless recipes that you can pull out for a fancy dinner party…or make on a regular old Tuesday night. That’s how quick and wonderful it is. Because on some Tuesday nights, you need and deserve a dinner party dinner. Right? Right.
For the all-important asparagus, while the thicker ones will work just fine, I like the thinner stalks for this one. There’s something so delicate and scrumptious about them, and this is the time of year when they start getting easier to find. As for the veal, pound it thin if it’s not thin already. You’re going to want to cook it fast so it stays tender, and the thinner it is the less time it will spend in your frying pan. And last but not least…the mozzarella. Go for the best mozzarella you can find. Even my plain old neighborhood supermarket is now carrying the fresh mozzarella in water, and if you can get your hands on that version, it will make this dish sing. Well, that and the asparagus.
Happy spring, everyone!
- 1 pound asparagus, trimmed
- Olive oil
- 1 pound thin veal cutlets
- Salt and pepper
- ¼ cup flour
- 3 tablespoons butter
- ½ pound fresh mozzarella, sliced thinly
- ½ cup Marsala wine
- 2 lemons, juiced
- Preheat oven to 425. Place asparagus on baking sheet, drizzle with olive oil and season with salt and pepper. Roast until tender, about 12 minutes.
- Season veal with salt and pepper and dredge in flour. Heat 1 tablespoon each of butter and olive oil in large skillet over medium high heat and cook veal for two minutes on each side. Remove veal from pan and set aside.
- Add remaining butter to pan along with wine and lemon juice and bring to simmer.
- Place veal in baking dish, top with asparagus and sliced mozzarella and run under broiler until cheese melts. Top with pan sauce.
Naked Ravioli, from Framed Cooks
Veal Artichoke Ragout, from Framed Cooks
Fettuccine with A Savory Veal Sauce, from Leite’s Culinaria