Singles Dinner No. 9

Ingredients for 1 servings:

• 180 g turkey meat (steaks)
• 4 stalk(s) asparagus, green
• 1 tsp salt
• 1 pinch(s) of sugar
• 220 g potatoes
• 30 g wild garlic, organic
• 1 tbsp processed cheese, blue cheese – 45%
• Salt, from the mill
• Pepper, colorful, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Turkey steaks with green asparagus under asparagus pesto and wild garlic cappuccino

Peel and dice the potatoes, then boil with salt and sugar for about 15 minutes until soft. Remove from the water with a colander and place in a tall measuring jug. Peel the lower third of the asparagus, trim the ends, add to the potato water, and cook for about 5-7 minutes (depending on the thickness of the stalks). While the asparagus is cooking, blanch the wild garlic in the same water for about 2 minutes. Remove the wild garlic with the colander, refresh briefly in cold water, then roughly chop it, including the stalks, and add to the measuring jug. Add the cream cheese and puree it with a hand blender until it still has chunky Kapü. Season to taste with the spices, if desired. Remove the asparagus from the heat. Quickly fry the turkey steaks on both sides in a heated pan with fat and season. Arrange the asparagus, Kapü, and steaks on a plate, pour the pesto over the asparagus, and you’re done. Here’s my asparagus pesto, which goes perfectly with this recipe! http://www.chefkoch.de/rezepte/2310791368631344/Cremiges-Spargel-Pesto-mit-Radieschen-Sonnenblumen-und-Mandelkernen.html Admittedly, it’s a bit of work, but the taste is more than worth it!