Gabi's turkey and asparagus pan with curry and orange

Ingredients for 2 servings:

• 500 g asparagus, white, cleaned, cut into small pieces
• 500 g turkey schnitzel, cut into small pieces
• 3 tbsp butter
• ½ orange(s) (organic), including juice and peel
• 3 tsp curry powder
• 2 tsp Sambal Oelek, alternatively a pinch of chili
• salt and pepper
• 200 g crème fraîche
• Oyster sauce, orange balsamic vinegar reduction, herb salt
• 4 tbsp fresh herbs, finely chopped (Thai basil, parsley, chives)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Melt the butter in a pan and sauté the asparagus for 5 minutes. Add the orange juice and finely chopped orange zest, cover, and simmer for 5-8 minutes. Add the turkey, sambal oelek, and curry, and continue simmering until the turkey is cooked through. Just before serving, add the crème fraîche and season with oyster sauce, a reduction of balsamic vinegar and orange juice, and herb salt. Sprinkle with the herbs to serve. Serve with rice or baguette, if you like—but it’s also fine without.