Stuffed Veal Steak with Marinated Asparagus

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Stuffed Veal Steak with Marinated Asparagus
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
326
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie326 kcal(16 %)
Protein18.95 g(19 %)
Fat25.29 g(22 %)
Carbohydrates9.15 g(6 %)
Sugar added0.71 g(3 %)
Roughage3.49 g(12 %)
Vitamin A213.31 mg(26,664 %)
Vitamin D0 μg(0 %)
Vitamin E2.81 mg(23 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.43 mg(39 %)
Niacin10.42 mg(87 %)
Vitamin B₆0.34 mg(24 %)
Folate239.77 μg(80 %)
Pantothenic acid1.12 mg(19 %)
Biotin1.96 μg(4 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C16.47 mg(17 %)
Potassium632.75 mg(16 %)
Calcium50.82 mg(5 %)
Magnesium41.32 mg(14 %)
Iron2.06 mg(14 %)
Iodine0.07 μg(0 %)
Zinc2.99 mg(37 %)
Saturated fatty acids6.16 g
Cholesterol69.14 mg
Author of this recipe:

Ingredients

for
4
For the steak
300 grams
green Asparagus
300 grams
white Asparagus
1 tablespoon
2
thickly sliced Veal steaks (each approximately 180 grams or 6 oz)
freshly ground Pepper
1 teaspoon
1 tablespoon
For the salad dressing
3 teaspoons
1 teaspoon
½ teaspoon
4 tablespoons
freshly ground Pepper
For serving
1
small Scallion
1

Preparation steps

1.

Rinse the asparagus, peel (only the lower third of the green asparagus), cut off the woody ends, and cut diagonally into about 5 cm (approximately 2 inch) long pieces. Blanch the white asparagus in boiling salted water with butter for about 15 minutes and the green asparagus for about 10 minutes, until al dente. Remove the asparagus, rinse, and drain.

2.

Cut a pocket along the side of each steak. Stuff each with some white and green asparagus, sprinkle with lemon juice and season with salt and pepper. Secure the opening with toothpicks. Melt butter with olive oil in a pan and cook each side for about 3-4 minutes over medium heat. Wrap in aluminum foil and let rest for about 5 minutes.

3.

Rinse and trim the scallion and cut into thin rings.

4.

Blanch the tomato for a few seconds, peel, quarter, core and cut into cubes.

5.

For the salad dressing, mix the balsamic vinegar, apple juice concentrate, mustard, and oil and season with salt and pepper.

6.

Arrange the steaks on a plate alongside the asparagus. Drizzle with the dressing and garnish with scallions and diced tomatoes.