Asparagus fricassee with meat dumplings and turkey breast

Ingredients for 4 servings:

• 500 g asparagus, white
• 500 g asparagus, green
• 1 tbsp, heaped flour
• 100 g butter
• 500 ml chicken broth
• 200 ml cream
• Salt
• nutmeg
• 300 g sausages, fine, raw
• 300 g turkey breast cut into thin slices
• some lovage, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

mild, tasty

Clean the asparagus and, separating by color, cut diagonally into 4 cm long pieces. Make a light roux from the butter and flour and deglaze with cold chicken stock. Bring to a boil, add the cream, and season with salt and nutmeg. Add the white asparagus and simmer for 3 minutes. For the meatballs, remove the casings from 2 raw, fine sausages and form into meatballs. Add the green asparagus and the meatballs to the sauce, simmer for another 3 minutes, and finally add the turkey breast, which has been cut into strips. Stir and simmer gently for another 3 minutes. Season to taste and serve, garnished with lovage. The asparagus should still be firm to the bite! You may need to shorten the cooking time (depending on the thickness of the asparagus spears).