Recipe courtesy of Michele Urvater
Episode: Veal Chop Menu
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Trim 1 inch off the bottoms of the asparagus. Peel the stalks and cut them into 1 1/2-inch lengths. Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper. Set this mixture in the bottom of a mixing bowl.

Steam the asparagus for 3 to 4 minutes or until just cooked through; when done, remove and toss with the peppers, olive oil and parsley; serve with the veal chops.

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