Recipe courtesy of Michele Urvater
Episode: Veal Chop Menu
Save Recipe Print
Total:
15 min
Prep:
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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Baked Asparagus

Recipe courtesy of Kathleen Daelemans

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Mexican Salad

Recipe courtesy of Ree Drummond

Ginger Carrot Soup

Asparagus Main Course Soup

Recipe courtesy of Michele Urvater

Steamed Asparagus

Recipe courtesy of Food Network Kitchen

Steamed Asparagus

Recipe courtesy of Food Network Kitchen

Steamed Asparagus

Recipe courtesy of Alton Brown

Steamed Asparagus

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories