John Myers
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Asparagus with Turkey Breast Parts and Small Salad
The perfect asparagus with turkey breast parts and small salad recipe with a picture and simple step-by-step instructions.
Fresh asparagus
- 500 gr, Fresh asparagus
- 1 Teaspoon each Salt, sugar
- 1 Bit Lemon peel
- 1 little bit Good butter
- Water
Turkey breast
- 3 small slices Turkey breast
- 3 Tablespoon Double-Handle flour
- Salt pepper
- Fat for frying +1 ESsl. butter
Little boy
- Reduced
- 100 Mill Cream
- 2 tapped toes Fresh garlic i. Bowl
- 1 small shot Rose sparkling wine
- Salt pepper
- Double handle flour z. tie
- Oriental spice mix
Salad bouquet
- 1 small handful Lamb’S lettuce
- 1 quarter planed Cucumber salad
dressing
- 1 Teaspoon. Diyon mustard
- 1 Teaspoon. Salt, pepper, sugar
- 1 Teaspoon. Olive oil
- 2 Tablespoon Yogurt
- 2 Tablespoon Water
- 1 Tablespoon Ressi vinegar
- 2 Discs Seano ham
asparagus
- Wash the asparagus, peel off the ends and place the peel in a shallow saucepan, cover with water and sprinkle with the spices. Then I place the peeled asparagus on top, add the butter and let it simmer until it is firm to the bite. During this time I prepare the dressing for the salad bouquet.
dressing
- Put all the ingredients in a narrow, tall container, use the magic wand (mixer) to mix everything until smooth, season to taste and set aside. Wash the lamb’s lettuce, spin dry, cut the cucumber (peel) into very thin slices.
Turkey breast
- Cut salt and pepper into small steaks, turn in the double-grip flour. Bake in hot oil with a dollop of good butter until golden yellow. Remove the fat from the Serano ham and fry until crispy, I turn the ham itself into a rose.
The little one
- The asparagus should now be firm to the bite, lift out and put aside. Squeeze out the peel and remove it from the brew. Add a small sip of Rose sparkling wine (if available) to the brew and reduce it to a third. Season, pour in some cream, turn back the heat, let the flour (or starch, if you want that) trickle and bind, a pinch of salt and sugar never hurt. I then put it in a small bowl.
Do that
- I put the asparagus on the left and right, and placed the fried turkey breast in the middle. And the small “salad bouquet” above and below the turkey breast parts, I pass the sauce separately.
- Note 6: 500 g asparagus were exactly 5 sticks, corresponds to one serving.
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