Veal Sausage with Asparagus Sauce and Asparagus Tips
Elevate your dining experience with this refined recipe for Veal Sausage with Asparagus Sauce and Asparagus Tips, a dish that marries rich flavors with simple elegance. Succulent veal sausages are perfectly browned and paired with a velvety asparagus sauce made by blending tender sautéed asparagus with cream, chicken stock, and a hint of zesty lemon juice. For a stunning presentation, crisp-tender asparagus tips are delicately arranged alongside the sausages, adding texture and color to the plate. This recipe, ready in just 45 minutes, highlights the freshness of seasonal asparagus and the richness of high-quality veal, making it perfect for dinner parties or a luxurious weeknight treat. Garnished with fresh parsley, this easy yet sophisticated dish is sure to impress both your palate and your guests.
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Recipe Information
Ingredients
- 4 pieces Veal sausages
- 1 pound Asparagus (fresh)
- 2 tablespoons Unsalted butter
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 1 tablespoon Olive oil
- 1 clove Garlic (minced)
- 1 teaspoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Trim and wash the asparagus. Cut off the woody ends and set 12-16 tips (about 2-inch pieces) aside for garnish. Chop the remaining asparagus into 1-inch pieces.
Heat 1 tablespoon of butter in a large skillet over medium heat. Add the chopped asparagus (excluding the tips) and sauté for 3-4 minutes until bright green and slightly tender.
Add the chicken stock to the skillet with the chopped asparagus. Bring to a simmer and cook for 6-8 minutes until the asparagus is very tender.
Transfer the cooked asparagus and chicken stock to a blender. Blend until smooth. Return the mixture to the skillet over low heat, stir in the heavy cream, salt, black pepper, and lemon juice, and keep warm.
In a small saucepan, heat 1 tablespoon of butter over medium heat. Add the reserved asparagus tips and sauté for 2-3 minutes until tender but still crisp. Remove from heat and set aside.
In a separate large skillet, heat olive oil over medium heat. Add the veal sausages and cook for 10-12 minutes, turning occasionally, until browned and fully cooked through.
To plate, spoon the asparagus sauce onto each plate, spreading it out with the back of a spoon. Place one veal sausage on top of the sauce, then arrange 3-4 sautéed asparagus tips alongside it.
Garnish each plate with a sprinkle of chopped fresh parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 2.3 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 394 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
