Singles Dinner No. 10

Ingredients for 1 servings:

• 150 g steak(s), (mini turkey steaks)
• 150 g asparagus, white
• 1 pinch(s) of sugar
• 150 g potatoes
• 1 tsp salt
• 10 g chives, fresh
• ½ pomegranate, seeds
• 40 g butter, salted (alternatively normal butter, re-salted)
• Salt, from the mill
• Pepper, colorful, from the mill
• chili flakes
• Fat, for the pan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Turkey steaks with white asparagus under pomegranate seeds and chive potato cubes

Remove the pomegranate seeds from the fruit and place them in a small saucepan with 40g of salted butter. Place on the stovetop over very low heat, stirring occasionally. Cut the chives into small rolls and set aside. Peel the potatoes, slice them, and then dice them. Boil in a larger pot of salted water for about 15 minutes. Peel the lower third of the asparagus and trim the ends. Add them to the pot with the potatoes for the last 10 minutes. While the potatoes and asparagus are cooking, fry the turkey steaks in a pan over medium heat on both sides and season. First, remove the asparagus from the pot with a colander, briefly place it on a paper towel, and then place it in the middle of the plate. Drain the potatoes in a colander and place them on the plate above the asparagus, scattering them with the chives. Place the turkey steaks on the plate below the asparagus. Scatter the pomegranate seeds and butter loosely over the asparagus – done! Visually very appealing – tastes just as good!