Turkey breast fillets on spring vegetables

Ingredients for 4 servings:

• 2 ports. Turkey breast fillet(s) (approx. 250 g each)
• 8 stalk(s) asparagus, white
• 8 stalk(s) asparagus, green
• 16 sugar snap peas
• 1 zucchini
• 5 m.-large tomato(s)
• 5 sprigs rosemary
• 5 sprig(s) thyme, tied
• 1 shallot(s), finely diced
• 2 garlic cloves, finely diced
• 3 garlic cloves, crushed
• olive oil
• salt and pepper
• 2 tbsp chives, in rolls

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

This dish requires some work, but it’s delicious and light. Without any other side dishes, it’s food combining and good for weight loss. Peel the asparagus. Cut the white asparagus whole, and only the bottom third of the green. Use a vegetable peeler to peel 8 strips from the zucchini, dice the remaining flesh, and remove the seeds. Thread the snow peas if necessary. Peel, fillet, and dice the tomatoes. Heat 2 tablespoons of olive oil in a saucepan, sauté the chopped garlic and shallots until translucent. Add the diced tomatoes, 2 rosemary sprigs, and thyme sprigs, and simmer gently over low heat for about 15 minutes. Fish out the rosemary sprigs and thyme sprigs and season with pepper, salt, and a pinch of sugar. Pour about 2 fingers of water into an asparagus pot and bring to a boil in a covered pan. Place the sieve insert with the asparagus in the pan and steam in a covered pan. The white asparagus takes about 5-6 minutes, the green about 3-4 minutes. Then rinse the asparagus with cold water, drain, and dry on kitchen paper. Steam the snow peas and zucchini in the sieve insert of the asparagus pot for about 2 minutes. Then rinse in ice-cold water, drain, and dry on kitchen paper. Cut the turkey breast fillets into 8 medallions. Heat 2 tablespoons of olive oil in a large pan, add the crushed garlic cloves and 3 rosemary sprigs to flavor the oil. Briefly sear the turkey medallions until lightly browned, then turn them over and cook them on a platter until cooked through. As with fish, this goes quite quickly. The meat should be cooked through, but only just, otherwise it will become dry and tough. Let it rest briefly, then season with pepper and fleur de sel. Halve the asparagus and toss it in melted butter in a pan with the snow peas and diced zucchini. Season with salt and a little sugar. Simply peel the strips and dip them in the hot butter and heat through. Arrange the asparagus halves, snow peas, and diced zucchini on plates. Roll up the zucchini strips, arrange them decoratively, and spread the chunky tomato sauce over the vegetables. Serve the meat on top and garnish with chives.