John Myers
Contents
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Ingredients
- 200 g Pasta, ready-cooked
- 200 g White asparagus spears
- 200 g Butter
- Pepper and salt
- 1 tsp Sugar
- 3 Mushrooms brown, fresh and quite large
- 3 Butter
- 1 Fresh onion
- 1 Dressing*
- 1 Turkey schnitzel, fresh
- 2 tbsp Apricot kernel oil
- 0,5 tsp Red chilli flakes
- 0,5 tsp Black pepper from the mill
- 0,5 tsp Curry powder
- 0,5 tsp Dried rosemary
- 0,5 tsp Onion granult
- 1 pinch Ground cinnamon
Instructions
- Grind chili flakes, pepper, rosemary, curry, onion granules and cinnamon in a mortar and mix with the olive oil.
- Remove fat and tendons from the turkey escalope and cut into narrow strips, add to the marinade and leave to rest in the refrigerator for three to four hours.
- Peel the asparagus, remove the woody ends and cut into 1 cm long pieces. Boil these in water with a little butter, salt, sugar and pepper until soft. Then let cool in the stock.
- Clean the mushrooms, cut them into pieces and toast them in a little butter.
- Peel the onion, dice it finely and also fry it in a pan. Since I have a coated pan, there is no fat here.
- Now chop the pasta - if necessary - and mix with the sieved asparagus, the roasted mushrooms and onions. Stir in the salad sauce and let the salad steep for half an hour.
- Heat a coated pan and sear the turkey strips on both sides. Then only add salt.
- Arrange the pasta salad on plates and spread the turkey strips on top.
- * Link to marinades: dressing for pasta salads
Nutrition
Serving: 100gCalories: 65kcalCarbohydrates: 11gProtein: 2.6gFat: 1.1g
