Arugula with green asparagus and turkey breast fillet

Ingredients for 3 servings:

• 2 tbsp pine nuts
• 500 g asparagus, green
• 1 tsp butter
• 4 eggs
• 250 g cherry tomatoes
• 100 g arugula
• 1 tbsp green pesto
• 2 tbsp vinegar (white wine vinegar)
• 4 tbsp olive oil
• 400 g turkey breast fillet(s)
• Salt
• pepper
• Fat for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

lettuce

Boil the eggs until almost firm (the yolk should still be a little soft), peel, and quarter. Cut the turkey breast fillet into strips. Briefly toast the pine nuts in a non-stick pan without any fat. Then add a little fat to the pan and fry the turkey breast strips. Keep them warm. Peel the lower third of the green asparagus and trim the ends. Halve the stalks and add them to boiling salted water with 1 teaspoon of butter. Cook for about 7 minutes until tender (don’t discard the asparagus water yet!). Then mix the pesto with the white wine vinegar, 6 tablespoons of the asparagus water, olive oil, salt, and pepper in a salad bowl to make a dressing. Wash the arugula and add it to the dressing. Halve the cherry tomatoes and add them to the bowl. Now mix in the asparagus and turkey meat. Finally, add the quartered eggs and pine nuts to the salad and serve immediately.