Veal Tenderloins With Asparagus and Lime Recipe

Name: Veal Tenderloins With Asparagus and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh asparagus, small; 6 veal cutlets, sliced from the tenderloin, 1/2-inch thick; 1 teaspoon saffron thread; 2 tablespoons all-purpose flour; salt; pepper; 2 tablespoons oil; 1 ⅔ cups dry white wine; 1 lime, juice and zest of; 4 tablespoons heavy cream, and use creme fraiche; 12 green peppercorns

Servings: persons

1
Wash and peel the asparagus.
2
Place in salted boiling water and cook 5-8 minutes, until just tender.
3
Remove the asparagus from heat and drain in colander, keep warm.
4
Dust veal slices on both sides with 1/2 teaspoons of the saffron, flour and salt and pepper to taste.
5
Heat the oil in the skillet.
6
Add veal slices and brown evenly on both sides; about 5 minutes cooking time in all.
7
Remove slices to serving platter; keep warm.
8
Deglaze skillet with the wine.
9
Add the zest and juice of lime along with the remaining saffron.
10
Bring to a boil and reduce until liquid is somewhat syrupy.
11
Stir in the cream.
12
Bring to a second boil; add the peppercorns.
13
Arrange the veal slices on a serving platter and surround with the asparagus and top with the sauce.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb fresh asparagus, small, 6 veal cutlets, sliced from the tenderloin, 1/2-inch thick, 1 teaspoon saffron thread, 2 tablespoons all-purpose flour, and more.

Yes, Veal Tenderloins With Asparagus and Lime falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Tenderloins With Asparagus and Lime

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions