Recipe

Veal with asparagus and caper sauce

Quick, tasty and perfect for a mid-week family dinner, veal steaks are grilled to perfection and served drizzled with a fragrant homemade caper sauce.

Jun 29, 2014 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Veal with asparagus and caper sauce
  • 400 gram kumara, peeled, halved lengthwise, sliced
  • 8 thin veal steaks
  • 1 bunch asparagus, ends trimmed
  • cooking oil spray
  • 60 gram margarine
  • 2 tablespoon lemon juice
  • 2 tablespoon baby capers
  • 1 clove garlic, crushed
  • 2 tablespoon chopped oregano
  • 40 gram baby spinach leaves

Method

Veal with asparagus and caper sauce
  • 1
    Preheat a char-grill pan or barbecue grill on high.
  • 2
    Spray kumara, veal and asparagus with oil. Grill kumara 3-4 minutes each side, until tender. Transfer to a plate. Grill veal and asparagus 1-2 minutes each side, or until cooked to your liking. Transfer veal to a plate. Cover with foil. Rest 5 minutes.
  • 3
    Meanwhile, melt margarine in a small saucepan over low heat. Stir in juice, capers and garlic. Cook, stirring, 1 minute, or until hot. Remove from heat; stir in oregano.
  • 4
    To serve, arrange kumara, spinach, asparagus and veal on plates. Top with caper sauce.

Notes

You could use green beans instead of asparagus.

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