Asparagus with turkey and mushroom ragout

Ingredients for 4 servings:

• 2 kg asparagus, white
• e.g. salt and pepper
• Sugar
• 400 g smoked turkey breast in one piece
• 200 g mushrooms
• 1 m.-sized onion(s)
• 1 tbsp butter
• 1 tbsp, heaped flour
• 100 g whipped cream
• 4 tbsp dry white wine
• 1 tbsp lemon juice
• 4 puff pastry pies
• 2 m.-large tomato(s)
• lemon slice(s) and herbs, for garnishing

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

sophisticated for guests and family

Peel the asparagus and trim off any woody ends. Cover and cook in about 1 liter of boiling, lightly salted water with 1 teaspoon of sugar for 15 minutes (depending on the thickness of the stalks). Now remove 1/2 liter of asparagus stock and set aside for the sauce. Keep half of the drained asparagus warm and chop the rest. Dice the meat. Clean and slice the mushrooms. Chop the onion. Sauté in the hot fat in a pot. Add the meat and mushrooms and fry vigorously. Season with salt and pepper. Sprinkle with flour and sweat. Stir in the asparagus stock, cream, and wine. Bring to a boil and simmer for about 5 minutes. Add the chopped asparagus to the ragout. Season with salt, pepper, sugar, and lemon juice. Bake the puff pastry tarts in a preheated oven at 200°C (top/bottom heat) or 175°C (fan oven) for about 5 minutes. Quarter, deseed, and dice the tomatoes. Fill the pies with the ragout. Serve with asparagus spears and the remaining ragout. Sprinkle with diced tomatoes and garnish with lemon slices and herbs (basil, chervil, parsley), if desired. Approx. 350 kcal per serving.