John Myers
Asparagus with Turkey Steaks and Onion Butter
The perfect asparagus with turkey steaks and onion butter recipe with a picture and simple step-by-step instructions.
- 1 small Red onion
- 50 g + 50 g + 2 tbsp Butter
- Salt pepper
- 2 kg White asparagus
- 1 kg Potatoes
- 50 g each of Parmesan and Gouda cheese in one piece
- 12 small Turkey steaks
- 2 tbsp Oil
- Sugar
- 1/2 small bunch each of dill, parsley and chives
- Peel and finely dice the onion, mix with 50 g butter. Season with salt and pepper. Shape into a roll, wrap in aluminum foil and refrigerate. Wash and peel the asparagus and cut off the woody ends generously.
- Peel and wash the potatoes and cook them in salted water for about 20 minutes. Rasp cheese. Wash the meat and pat dry, fry all over in the hot oil. Season with salt and pepper. Place the turkey steaks on a piece of aluminum foil, fold the foil and place on one half of a baking sheet. Drain the potatoes. Add 2 tablespoons of butter and stir vigorously, covered. Place next to the meat packet on the baking sheet and sprinkle with cheese. Bake in a hot oven (electric stove: 175 ° C, fan oven: 150 ° C) for about 20 minutes.
- Cover and cook the prepared asparagus in boiling salted water with 1 teaspoon sugar, the juice of 1/2 lemon and a little butter for about 15 minutes. Wash and chop the herbs or cut into rolls.
- Froth 50 g butter, remove from heat and stir in the herbs.
- Drain the asparagus. Arrange 3 turkey steaks on each plate, spread the onion butter in slices on top. Serve with potatoes and asparagus. Drizzle the herb butter over the asparagus.
- Tip 6: Pork fillet can be used instead of turkey steaks. To do this, fry the fillet whole, season with salt and pepper and place on the baking sheet. Slice the meat just before serving.
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