For the asparagus: - 6 spears white asparagus - 6 spears green asparagus - 2 tsp sugar - 2 tsp salt - Juice of half a lemon
For the meat: - 2 thinly sliced boneless turkey breast (120 g each) - ½ teaspoon sweet paprika powder - Salt and pepper from the mill - 1 tbsp clarified butter or oil
For the dip: - 200g crème fraîche - ¼ tsp grated organic lemon zest - 1 tsp lemon juice - salt and pepper - 2 tbsp chives
A side option dish: - 500 g boiled potatoes with skin
1. Shorten the green asparagus at the end by about 1 cm and peel the lower third. 2. Peel the white asparagus completely down to the tip and cut a small piece off the end. 3. Heat a pot of water, add salt, sugar and lemon juice. 4. Bring to a boil, keep lid on, add the white asparagus over a gentle heat. The water should not come to a boil. 5. After cooking the white asparagus for 5 minutes, add the green asparagus. After another 7 minutes, remove the asparagus, quench in cold water and drain. 6. Mix the crème fraîche, lemon zest and juice. Season with salt and pepper and stir in the chive rolls. 7.Cook the potatoes in salted water. 8. Flatten the turkey escalopes individually between baking paper with a meat tenderiser or a saucepan. 9. Once flattened, season on both sides with salt, pepper and paprika powder. 10. Roll 3 white and 3 green asparagus spears into a cutlet and tie with kitchen string. 11. Preheat the oven to 190°C / 375 °F top & bottom heat. 12. Heat clarified butter or oil in a large frying pan. 13. Slowly brown the stuffed turkey scalopes with asparagus over a high heat. 14. Once golden brown, sprinkle with Parmesan and cook in the oven between 5 -7 minutes. 15. Drain the potatoes and serve with the stuffed turkey scalopes with a touch of dip.
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